Reviewed: Nov. 26, 2006

Very Yummy! I also altered the recipe by using 2 6oz packages of Stuffing. 1 can of cream of mushroom and 1 can of cream of chicken. 1 Onion/Mushroom suop mix, No sour cream, just a little leftover gravy. About 3-4 cups of leftover turkey and walla! Cooked it loosely covered for about 50mins at 350. Bursting with flavor. Great recipe, just needs a little adjustment to perfect it. Enjoy!

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ScionTcLuva

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Reviewed: Nov. 17, 2006

Can you say COMFORT FOOD? Awesome recipe! I've used corn and chicken instead of the turkey and green beans and it was great both ways. We make this recipe often...love it!

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HollyG.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 3, 2006

Way too salty!

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CFJ1970

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Reviewed: May 31, 2006

I would have given this 5 stars except I made modifications as suggested by others. Use only one can soup, double amount of stuffing, 1/2 sour cream and 2-3T. onion soup mix. I used chopped fresh broccoli- delicious! Superb taste and everyone ate it up at my home. Thanks for sharing! Will make again.

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MHBMHB

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Reviewed: Apr. 16, 2006

The sour cream makes it taste wonderful. My husband and I enjoyed this cassarole very much, and it makes for great left overs.

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E_Engle

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Apr. 7, 2006

My family really enjoyed this recipe including my 2 and 3 year old. They gobbled up the turkey like it was going out of style. I followed the recipe to a tee and did think this was on the soupy side also. However I served my casserole with mashed potatoes which seem to be the casserole's perfect match for the extra soupiness. The potatoes also help cut back on the saltiness of the dish too. Will definitely make again!

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TINANKRIS

Cooking Level: Intermediate

Living In: Bedford, Pennsylvania, USA

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Reviewed: Jan. 11, 2006

It had a good flavor but very soupy. I ate one BOWL of it and desided to thicken it up to make it more like a casserole. I cooked 1 cup of rice and mixed it in and it was very good. If you have tried it before and liked the flavor but not the consistency try it with the rice. It doesn't change the flavor but is a goos stand alone dish.

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LADYLINDA07

Cooking Level: Expert

Home Town: Oak Park, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Jan. 4, 2006

I wasn't impressed with this recipe at all. Very soupy and I only used half the sour cream. I used low fat soups and sour cream, and used a vegatable soup mix. Not a great combo.

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ebeth149

Home Town: Monroe, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 4, 2006

Tried steamed broccoli and mushrooms instead of canned green beans and downplayed the soupy mixture. Good stuff.

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gigerbopper

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Reviewed: Dec. 12, 2005

I thought this was excellent! It was better the 1st and 2nd night though.

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joolzm

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Tarpon Springs, Florida, USA

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Reviewed: Dec. 8, 2005

This recipe was really quick and easy to make. It was a little on the salty side, I think because of the soups. However, it was tasty. A great way to use up that leftover turkey!

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Bree F.

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Holiday, Florida, USA

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Reviewed: Dec. 5, 2005

I make this every year since I found it in 2005~This recipe is great! it tastes like turkey dinner all in one pan. I changed it a bit though, no onion soup mix (too salty for me) and no sour cream (too much choletorol for me)and i added a pinch of thyme. I think thyme makes turkey and stuffing taste great! I left out the canned veggie (can't do canned veggies)but used cooked green beans (frozen) and topped it with the prepared crispy onions in the canister.

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Dec. 1, 2005

This is one of those recipies that you can interchange the ingredients as you wish for the desired taste. I followed the recipie as it was listed, with the exception that I used cut green beans instead of french and chicken thighs instead of turkey. It turned out tasty, but, as others reported, was a little salty, but by tweaking the ingredient list, that can be changed. I can see substituting the green beans with broccoli, cauliflower, asparagus, or whatever veggies you may have on hand and even going meatless by adding extra veggies in the meat layer. Bacon bits and cheese may also add additional flavor and texture. It's definitely a recipie you can make many times and different variations each time.

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LEANNESTORRIE

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Reviewed: Dec. 1, 2005

Based on what I read in the reviews, I tweaked this recipe slightly. I dumped one of the canned soups to obtain a less soupy consistency. I personally don't think it matters which one. I used a reduced fat soup and fat free sour cream. I don't like canned vegetables and didn't have green beans on hand, so I used a package of frozen, mixed vegetables (cooked before placing in the casserole). In the last 5 minutes of baking, I topped the casserole with french fried onion rings and shredded, low fat chedder cheese. My husband and I LOVED it! This is definitely a keeper.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 30, 2005

I won't make this again. The ingredients sounded like a good mix, but finished product had too much sauce, too little stuffing and left much to be desired. I'll stick with making sandwiches next time.

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REXRAFE

Living In: Lake Mills, Wisconsin, USA

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Reviewed: Nov. 30, 2005

Just so-so. The cream soup and dry soup mix was very salty. I think I would prefer something like this but with gravy instead of soup.

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KAREN3186

Home Town: Salem, Massachusetts, USA

Living In: Oviedo, Florida, USA

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Reviewed: Nov. 28, 2005

LOVE this recipe! I used low fat sour cream and 98% fat free soups and it was outstanding! My huband was astounded! Thank you for turning my leftovers into a wonderful cassarole. Gobble gobble!

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Heather

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 27, 2005

I made a few changes: 1/3 the amount of sour creeam, a 14 ounce bag of stuffing (Pepperidge), 3/4 cup of vegetable broth, 1 1/2 cups of fresh broccoli, 1 can green beans & fried onions on top. Very good!

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alba marie

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Reviewed: Nov. 25, 2005

Oh dear, much too salty, we are chucking the left overovers. The "basic" flavour was fine but there was too much sauce and too little stuffing. Would suggest just using one can of soup (mushroom) and cut down on the sour cream and just half a packet of onion soup or less. Then it could be put in a smaller container and the stuffing would fit. I can also see brocolli/cauliflower being a better choice of vegetable.

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