Go Back Email Link
–+ servings

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

Leftover turkey casserole in a white baking dish with a cheesy golden top, partially served with a spoon showing creamy layers of turkey, vegetables, and mashed potatoes.
Print

Leftover Turkey Casserole

Give your holiday leftovers new life with this Turkey Stuffing Casserole. It’s layered with creamy mashed potatoes and melted cheese for a flavorful twist.
Course Main Dish
Cuisine American
Keyword casserole, Turkey
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 8 people
Calories 351kcal
Author Jillian Wade
Cost $11.73

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
US Customary - Metric

Instructions

Prep the oven

  • Preheat the oven to 350°F. Lightly spray a 9x13-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

Serving: 1.25cup | Calories: 351kcal | Carbohydrates: 35g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 702mg | Potassium: 774mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1492IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 2mg