Ingredients
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3
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1
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1
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2
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1
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2
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2
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3
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Directions
Thanksgiving Leftover Dump Casserole, Great for after the holidays. A good way to use up some of that turkey and dressing that always seems to be around., I made this yesterday. Dh loved it! used homemade cream of mushroom soup, rehydrated mushrooms and frozen green peas in place of green beans . I did use twice the amount of turkey. I omitted the onion soup mix and the sour cream. Instead of stuffing, I topped this with: one chopped onion sauted in butter with rehydrated celery, 1T of dried sage, then added 2 cups cooked rice and 2 beef sausages that had been cut into rounds and quartered . Added water, as needed, to prevent this from sticking. I placed a layer of turkey on the bottom of 11 x7 casserole dish, seasoned with salt and pepper, sprinkled green peas over, then sprinkled rehydrated mushrooms and repeated. Then poured cream of mushroom soup over all. Topped with rice and sausage “stuffing”.Baked the casserole at 350 F for about 75 minutes. I wanted this to be dry enough to cut in single serving squares because I had planned on freezing some for later but, husband devoured it. He has 2 servings leftover for his dinner. This recipe is a keeper. Excellent. Thanks!
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Steps
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1
Done
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Preheat Oven to 350 Degrees F. |
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2
Done
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Stir Together Sour Cream, Condensed Soups, and Dry Onion Soup Mix in a Mixing Bowl. |
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3
Done
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Spread the Turkey in the Bottom of a Buttered 9x13-Inch Casserole Dish. |
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4
Done
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Top With Green Beans and Mushrooms. |
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5
Done
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Spread the Soup Over the Meat and Vegetable Mixture. |
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6
Done
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Crumble the Stuffing and Spread Evenly Over the Top. |
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7
Done
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Bake at 350f For 25-30 Minutes or Until Heated Through and Bubbly. |
