I’ve been joking with my husband Jack that we should name this delicious Thanksgiving Casserole something like ‘Thanksgiving 2.0’ or ‘Thanksgiving Dinner Round 2’.
But no matter what you call it – this easy Thanksgiving Casserole is a great way to use up your Thanksgiving leftovers and a great way to feed a crowd of family and friends who are staying for the weekend!
This versatile casserole can be made with just about any variety of leftovers you have after your holiday meal. We layered a mix of turkey, carrots, pearl onions, green beans, and roasted root vegetables in a casserole dish, then covered it with turkey gravy and a layer of mashed potatoes – plus a final sprinkle of cheddar cheese on top. Then we baked it until warm, bubbly and golden on top.
Here’s a helpful tip: Assemble this Thanksgiving Casserole as you start to clear the table and pack up leftovers from your family dinner. Cover and chill – then reheat the next day to serve your hungry guests!Print
- 3 cups leftover cooked turnip pieces or other similar cooked root vegetables
- 4 cups cooked carrot pieces
- 1 cup cooked onion (pearl, boilers, etc.)
- 2 cups cooked green beans, or other green vegetable such as peas
- 4 cups cooked turkey cut into cubes (white and dark meat)
- 5 cups leftover gravy
- 6 cups leftover mashed potato or mashed yams
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees F.
- In a large casserole dish (ours was 13 ½ x 10½ x 2½ inches )
- Place cooked turnip, carrots, onion, green beans, and turkey in the casserole dish and toss to evenly distribute.
- Heat gravy and pour over meat and vegetables.
- Heat potato so it is easy to spread and spread this over the top.
- Sprinkle the cheese over the potato and bake for 45 minutes until bubbly.
- Broil for a few minutes to brown the top and serve.
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