Turkey and Stuffing Casserole
This turkey and stuffing casserole has golden crispy stuffing mixture atop tender chopped turkey in a creamy, cheesy sauce. Enjoy it Thanksgiving week, or freeze it to bake later when you’re missing the holidays.
Servings: 8
Calories: 331kcal
Ingredients
- 1-2 cups chopped turkey
- 2 cans condensed cream of chicken soup or use 2 1/2 cups leftover gravy instead
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 3 cups cooked stuffing leftovers or make a new box. You need enough stuffing to form a layer of stuffing in the casserole pan.
Instructions
- In a medium bowl, hand-mix the chopped turkey with the cream of chicken soup and sour cream.
- Spoon the turkey mixture into the bottom of 9×13 pan, forming a flat layer.
- Sprinkle the grated cheddar cheese on top.
- Sprinkle on the layer of cooked stuffing over the cheese.
- Bake at 350° F 30 - 40 minutes until sauce is bubbling and stuffing is golden and crispy on top!
Notes
To freeze: Before adding your ingredients, line your baking pan/dish with a single sheet of parchment paper (leaving enough paper to hang over the sides). When your pan is ready, pop it in the freezer for about 1-2 hours until the ingredients are solid. Remove the pan and lift sides of the parchment paper, pulling out the entire casserole. Transfer the casserole to a separate container and return it to the freezer. Don’t forget to label the container and include the date!
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 23g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1019mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg