After Thanksgiving Casserole Recipe - Allrecipes.com
After Thanksgiving Casserole Recipe
  • READY IN 55 mins

After Thanksgiving Casserole

Recipe by  

"An easy way to use up Thanksgiving leftovers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in an oven-proof skillet over medium heat; cook and stir celery and onion in the hot butter until onion is softened, about 10 minutes. Add bread cubes and chicken broth; stir to combine.
  3. Mix gravy and turkey together in a bowl; spoon over stuffing mixture. Layer corn atop turkey gravy. Spread mashed potatoes over corn layer.
  4. Bake casserole in the preheated oven until heated through, 20 minutes. Sprinkle with Cheddar cheese; return to oven. Bake until cheese is melted, about 10 minutes.
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Reviews More Reviews

Nov 26, 2012

Unfortunately, I didn't have any stuffing, so I made the recipe without it. I also used one can of regular corn because that's what I had. I loved that this recipe was simple to make and the cheddar on top added a little something extra. Would make again next year.

 
Nov 24, 2012

Very good :) I had to add a little bit more mashed potatoes and cheese. It was delicious :)

 

5 Ratings

Nov 24, 2012

Made this recipe today with our Thanksgiving leftovers. Substituted leftover stuffing for step 2 and used about 3 cups of gravy instead of the 2 called for in the recipe. My husband loved it! I am not the best cook usually and we are all sick of turkey at this point, but this recipe made it seem less like leftovers and more like a brand new meal! Loved it!

 
Mar 31, 2014

Yummy! I went gluten free and used tricolor quinoa instead of bread cubes and added sage and cranberries.Thanksgiving in Spring :)

 

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 67.5 g
  • 22%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 1913 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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