Turkey Stuffing Casserole
Cooked turkey, an undiluted creamy soup layer, cheddar, and prepared stuffing bake into a golden-topped casserole.
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Ingredients
- 2 cups turkey cooked and diced
- 1 1/4 cups cream of chicken soup condensed and undiluted
- 2 cups cheddar cheese shredded
- 3 cups stuffing prepared; use leftovers or prepare boxed stuffing according to its package directions
Instructions
- Heat the oven to 350°F. Coat an 8-by-8-inch casserole dish with cooking spray.
- Spread the cooked turkey evenly in the dish. Spoon the undiluted condensed cream of chicken soup over the turkey, or use leftover turkey gravy in its place.
- Distribute the shredded cheddar cheese over the creamy layer.
- Top evenly with the prepared stuffing.
- Bake for about 30 minutes, until the top is golden brown and a food thermometer inserted into the center reads 165°F. Serve hot.
Notes
Measure the stuffing after preparing it, not as dry mix. Leftover turkey gravy can replace the undiluted condensed soup; cooked rotisserie chicken can replace the turkey. Assemble without baking, wrap tightly, and refrigerate for 1 to 2 days or freeze for up to 3 months, accounting for how long leftover turkey was already stored. Thaw a frozen casserole in the refrigerator before baking. Refrigerate cooked leftovers within 2 hours in shallow, covered containers, use within 3 to 4 days, and reheat to 165°F with a food thermometer. USDA FSIS does not recommend reheating leftovers in a slow cooker.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 24.4gProtein: 27.2gFat: 24.1gSodium: 1097mgFiber: 1.7gSugar: 3g