Thanksgiving Turkey Casserole
A delightful casserole combining tender turkey and creamy textures, perfect for utilizing Thanksgiving leftovers.
Ingrédients
Casserole Base
- 2 cups cooked turkey, shredded Use leftover turkey for best results.
- 1 cup mixed vegetables (like peas, carrots, and corn) Frozen mixed vegetables work well.
- 1 can cream of mushroom soup
- 1 cup sour cream Low-fat version can be used.
- 1 cup shredded cheddar cheese Consider using reduced-fat cheese.
- 1 cup bread crumbs Gluten-free options are available.
- 2 tablespoons olive oil
- Salt and pepper to taste Can add additional spices for flavor.
Instructions
Preparation
- Gather all your ingredients, shred the cooked turkey, and set it aside. If using frozen vegetables, allow them to thaw slightly.
- In a large mixing bowl, combine the shredded turkey and mixed vegetables.
- Add in the cream of mushroom soup and sour cream, stirring until well coated.
- Season the mixture with salt and pepper to taste.
- Transfer the turkey mixture to a greased casserole dish, leveling it out with a spatula.
- Sprinkle the shredded cheddar cheese on top of the turkey mixture.
- Evenly sprinkle the bread crumbs over the cheese layer.
- Drizzle olive oil over the bread crumbs to help achieve a golden-brown color.
Baking
- Preheat oven to 350°F (175°C). Once preheated, place the casserole in the oven.
- Bake for 30–35 minutes or until heated through and the top is golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
This casserole is versatile; feel free to swap ingredients based on preferences. You can prepare it ahead of time and bake later. It's also easy to freeze for later enjoyment.