After-Turkey Day Casserole Recipe
Leftovers from Thanksgiving are very valuable, and can be served in so many ways. This hearty casserole is delicious.
SERVES ► 6
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried basil
- 1 (12-ounce) can evaporated milk
- ½ cup milk
- 1 cup frozen peas or leftover green beans
- 2 cups chopped cooked turkey
- 1 cup leftover turkey stuffing
- 2 cups leftover mashed potatoes
- ½ cup sour cream
- 1 cup shredded Cheddar cheese
- 2 slices leftover toasted bread, crumbled
Preheat oven to 375°F. In medium saucepan, combine 1 tablespoon butter and olive oil over medium heat. Add onion; cook and stir until crisp-tender, about 4 minutes.
Add flour, salt, pepper, and basil; cook and stir until bubbly, about 3 minutes.
Stir in evaporated milk and milk and cook, stirring, until thickened.
Add peas and turkey; bring back to a simmer. Stir in stuffing and remove from heat.
Meanwhile, in medium bowl combine potatoes, sour cream, and cheese and mix until blended.
In small microwave-proof bowl, place remaining 2 tablespoons butter. Microwave on high for 1 minute or until melted. Stir in crumbled bread until coated.
Pour turkey mixture into 2-quart casserole dish. Top with spoonfuls of potato mixture, then sprinkle with the buttered bread crumbs.
Bake for 40–50 minutes or until casserole is bubbly. Serve immediately.
