TASTES LIKE THANKSGIVING CASSEROLE
This hearty, rich-tasting main dish is sure to be a hit with your family. It's a delicious way to use up Thanksgiving turkey, and you can substitute 5-1/2 cups of leftover mashed potatoes for the six potatoes. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. , In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish., In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 710 calories, Fat 36g fat (20g saturated fat), Cholesterol 143mg cholesterol, Sodium 1375mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
CHEESEBURGER CASSEROLE
Easy to make cheeseburger casserole, pasta needs no boiling!
Provided by the4taals
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
- Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
- Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
- Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
- Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 43.5 g, Cholesterol 66.7 mg, Fat 20 g, Fiber 4.5 g, Protein 23.9 g, SaturatedFat 12 g, Sodium 743.5 mg, Sugar 7.3 g
THANKSGIVING LEFTOVER CASSEROLE
Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after.' Absolutely delicious way to use those tasty Thanksgiving leftovers.
Provided by Sharon Pruitt
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
- In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
- Bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 377 calories, Carbohydrate 34.4 g, Cholesterol 66.9 mg, Fat 19.4 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 11.3 g, Sodium 837.9 mg, Sugar 7.7 g
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- Heat oil over medium-high heat in a large non-stick sauté pan. Add the onion and sweet potato and sauté for 5 to 7 minutes, stirring occasionally, until the sweet potato is mostly softened. Add the green beans, garlic, celery, and season the mixture with a few generous pinches of salt and pepper. Sauté for 2 to 3 more minutes, stirring occasionally, until the garlic is fragrant.
- Transfer the cooked veggies to a large mixing bowl. Add in the bread, cooked turkey, dried cranberries, and fresh herbs. In a separate bowl, briefly whisk together the stock and eggs, then pour the mixture into the large mixing bowl. Very gently, use a spatula to toss the mixture until it is evenly combined. Transfer it to the 9 x 13-inch baking dish and spread the casserole out in an even layer.
- Bake the casserole uncovered for 40 to 45 minutes, or until it is cooked through and the top is nice and golden. (That said, if the top turns too brown or looks like it is about to burn, just gently lay a layer of aluminum foil on top of the casserole until it is done baking.)
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