Recipe by Hope Robbins
"This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!"
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1 (6 ounce) package
dry bread stuffing mix
1 (16 ounce) container
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of celery soup
1 (1 ounce) package
dry onion soup mix
2 (14.5 ounce) cans
French-style green beans, drained
cooked, chopped turkey meat
This recipe was great but with a few mofications. I first read the reviews then changed the recipe as follows.
Instead of sour cream I used leftover gravy.
I also used leftover gravy to make my dressing.
I used one "light" tablespoon of onion soup mix.
I added an extra can of green beans to make the casserole thicker,doubled the turkey and doubled the dressing.
Last, I sprinkled canned french fried onions on top of the casserole about ten minutes before it finished. It cooked it four almost an hour. My family loved it! Can easily feed six to eight people.
This recipe was okay. The soup mixture was way more than the green beans and turkey, and it sat on top instead of soaking in, making it taste like a sour creamy onion casserole. I ate it, but I certainly wouldn't make it again.
An easy variation to this recipe that really gets rid of leftovers is mix your leftover turkey with the green bean casserole and extra stuffing, pour in about a cup or so of the leftover gravy and mix, spread out in a 9x13 pan and sprinkle with CHEESE (I don't use sour cream)!!!!! bake accordingly !! We actually enjoy the casserole the next day more then the typical turkey day meal.
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.
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.
Great recipe. I make it every year. I omit the celery soup though. I use just enough water to moisten the stuffing, so that it gets crispy. And sometimes I use milk instead of sour cream.
We liked this a lot even though we made some changes (due to what we had in the cupboard). We used cream of chicken soup instead of celery soup, onion/mushroom soup mix instead of onion soup mix. We found that it seemed to need more stuffing so we doubled the stuffing recipe.
Pretty quick and easy to make.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Leftover Turkey Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 110
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