Turn your holiday leftovers into something delicious with this Leftover Turkey Casserole, topped with creamy mashed potatoes and melted cheese.
Table of Contents
Thanksgiving Leftover Casserole (Turkey & Stuffing Bake)
If your fridge is full of holiday leftovers and you’re wondering how to make them exciting again, this comforting Leftover Turkey Casserole is the answer. Think of it as a warm, hearty hug in a dish where all your favorite Thanksgiving flavors come together in one creamy, cheesy bake. It is quick to prepare, uses what you already have on hand, and turns those bits of turkey, stuffing, and mashed potatoes into a brand-new dinner the whole family will love.
This casserole is especially perfect for that “in-between” week when no one wants another plate of turkey and cranberry sauce, but you also don’t want to waste a thing. Bonus: it freezes well and reheats beautifully for easy meals later.
Ingredients and Estimated Cost
Per Serving Cost: $1.46
Recipe Cost: $11.73
Here is everything you need to make this casserole, along with a few substitution recommendations.
- 4 cups cooked turkey: The base of the casserole. You can also use leftover chicken.
- 2 cups stuffing: Use leftover or freshly made.
- 10.5 oz can of cream of mushroom soup: Creates a creamy texture. Use cream of chicken soup as a substitute for a similar taste. You can also use homemade cream of mushroom soup base.
- 1 cup frozen mixed vegetables: Fresh or canned veggies will also work.
- ½ cup milk: Helps to thin out the soup. Use any milk variety of your choice.
- 1 teaspoon dried parsley flakes: Italian seasoning is a good substitute.
- ½ teaspoon garlic powder: Adds a depth of flavor that can also be achieved by using fresh garlic.
- ½ teaspoon onion powder: Gives a savory taste and balance to the casserole.
- Salt and pepper: Enhances the overall flavor of the casserole.
- 4 cups mashed potatoes: Use leftover, store-bought, or freshly prepared.
- 1 cup shredded cheddar cheese: This is optional, but I definitely recommend it.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Leftover Turkey Casserole
Mix turkey, stuffing, soup, and veggies. Top with mashed potatoes and cheese. Bake until hot and bubbly. Let me show you how:
- In a large bowl, stir together turkey, stuffing, cream of mushroom soup, vegetables, milk, parsley, garlic powder, onion powder, salt, and pepper.
- Spread the filling evenly into a 9×13-inch greased baking dish.
- Top with mashed potatoes. Smooth into a layer and sprinkle cheese on top if using.
- Cover loosely with foil and bake in a preheated 350°F oven for 20–25 minutes, until heated through and the cheese is melted.
- Let rest for 5 minutes, then dig in!
Top Recipe Tips
- Use hot mashed potatoes when topping for a creamier, smoother finish.
- Taste and adjust the seasoning before baking, as leftovers can vary in saltiness.
- For extra texture, sprinkle buttered breadcrumbs on top along with the cheese.
Recipe Pairing Ideas
This casserole is hearty on its own, but here are some fun pairings:
- A crisp Thanksgiving salad with vinaigrette for freshness.
- Cranberry sauce on the side for a pop of tart sweetness.
- Warm rolls or leftover bread to soak up the creamy sauce.
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Leftover Turkey Casserole
Equipment
- large mixing bowl
- Measuring cups & spoons
- mixing spoon
Ingredients
- 4 cups cooked turkey cubed
- 2 cups stuffing leftover or freshly made
- 10.5 oz can cream of mushroom soup
- 1 cup frozen mixed vegetables thawed and drained
- ½ cup milk
- 1 teaspoon dried parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 4 cups mashed potatoes leftover, store-bought, or freshly prepared
- 1 cup shredded cheddar cheese optional
Instructions
Prep the oven
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
Mix the filling
- In a large bowl, combine the turkey, stuffing, cream of mushroom soup, mixed vegetables, milk, parsley, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
Assemble the casserole
- Spread the mixture evenly in the prepared baking dish. Top with mashed potatoes, spreading into a smooth, even layer. Sprinkle cheddar cheese on top, if using.
Bake
- Cover loosely with foil and bake for 20–25 minutes, or until heated through and the cheese is melted.
Serve
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Storage, Freezing, and Make-Ahead Tips
- Storage: Keep leftovers in the refrigerator, covered, for up to 3 days.
- Freezing: Assemble, cover tightly with foil and plastic wrap, and freeze for up to 3 months.
- Thawing: Thaw overnight in the refrigerator before baking.
- Reheating: Warm individual portions in the microwave or reheat the whole casserole in the oven at 325°F until hot.
- Make-Ahead: Assemble the casserole a day ahead, refrigerate, and bake just before serving.
Nutrition
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Leftover Thanksgiving Turkey Casserole Recipe FAQs
Yes, double the vegetables and add an extra half cup of mashed potatoes to balance the texture.
Make sure your vegetables are thawed and well-drained before adding them. If your mashed potatoes are very soft, reduce the milk slightly.
Yes, swap in 1 cup of leftover turkey gravy for a richer, more Thanksgiving-style flavor.
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