Recipe by PEGGIKAYE EAGLER
"This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers."
Watch video tips and tricks
cooked turkey meat, shredded
1 (14.5 ounce) can
green beans, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
cubed Cheddar cheese
shredded Cheddar cheese
prepared mashed potatoes
This recipe was excellent! I gave it five stars because the taste was great and it was SO quick and easy to make (with the help of my food processor). I do have some qualms with the recipe though. First 4 cups is NOT 4 servings if you're using instant mashed potatoes, if you only make 4 servings you won't have enough to top the casserole (learned this the hard way). My next potato problem is the mixing in of the cubed cheese, this makes it awful hard to spread on the casserole and is completely unnecessary: you'll lose nothing if you simply sprinkle the cubed cheese on after you spoon on the potatoes. As far as alterations go, I doubled the onion and added a good amount of crushed garlic (to the potatoes) to prevent the blandness other reviews ran into. A nice sprinkling of paprika might make an attractive and tasty addition too. All and all, this was fast and delicious! I'll make it again!
I made this recipe with only one change. I switched from the green beans to peas but made no other substitutions. For the life of me and my family we could not imagine how this rated an allover 4 1/2 stars. It was like eating an extremely bad version of shephard's pie. I don't know if was the mushroom soup (which did not provide much flavor) or the fact that turkey does not have a strong enough flavor to carry the dish but the ingredients just did not meld together. Sorry folks but this just isn't worth making.
This was a good use of leftovers and a nice comfort meal. I used a layer of stuffing as my base, then added the turkey and topped that with frozen green beans. Soup went on top, but I think that next time I would thin the soup with some milk to make it more spreadable. Used about half the amounts of cheese called for; felt a full pound of cheese would just be overpowering. Topped the mashed potatos with french fried onions as there is no way that raw onions are going to cook in the casserole in 30-40 minutes and would be too sharp/overpowering. The fried onions made for a nice crispy topping.
Made this after Thanksgiving, and our guests loved this. I also used a can of mushrooms in it. One thing I would change; As everything else in it was already "cooked" basically, the onions had a very strong almost raw flavor, as it was only heated for 30 minutes. I would lightly saute' them before adding them in the next time. I will definitely make this again.
We really liked this recipe. I was using leftover turkey which was REALLY dry, so I mixed it with about 1 cup of chicken broth and some sauteed shallots. I then put a layer of corn on top of the turkey mixed, followed by cheese and cream of chicken soup. I then used a layer of mashed potatoes, sprinkled with more cheese and a little butter and parm to make it crusty on top. Yum.
This was a really good Shepard's pie casserole that used turkey in place of beef. It was very good will be making this again in the future. I put the green beans in between the shredded cheese and potato mixture. It stills needs something either garlic or a dash of hot pepper sauce. But very good as written.
In my case, it was a layer of leftover turkey, topped by freshly sauteed onions, topped with leftover green bean casserole, then a layer of cream of mushroom soup (which I stirred with some leftover chicken soup stock and some of the mashed potatoes) before topping with the last of the leftover potatoes.
This is definitely a keeper! In the interest of cutting fat, I omitted the cubed cheddar cheese and mixed half of the shredded cheddar into the potatoes. I suggest chopping the onion fairly fine to insure that it is cooked in the 30-40 minutes. Anyway, I'll definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Potato Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 294
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make this classic casserole starring leftover Thanksgiving turkey.
See how to make a rich, creamy potato casserole with a crispy top.
See how to put a creamy, flavorful twist on regular mashed potatoes.