When hubby and I first started dating he called me the casserole queen. I LOVE casseroles! I was raised on them, I like them, they are quick to make, usually there is only 1 or 2 dirty dishes and they are great for re-purposing leftovers! What is NOT to like about casseroles????
Well once I figured out that I was having reactions to MSG I stopped my casserole making since I used Campbell’s Cream of Mushroom (I used to buy it by the case from Costco!). I didn;t know how to make them without Campbell’s and so I just stopped. But as much as hubby made fun of my casserole queen status he admitted that he missed them! So I found this Wildtree Cream of Mushroom soup base that is full of flavor and now that we’ve been going gluten free I’ve also found this great Gluten-Free cream of mushroom option.
Regardless what Cream of Mushroom soup you use … you will need it on hand for my Turkey leftover options this year;) Enjoy!
Turkey Tater Tot casserole
This photo is from http://clharding.blogspot.com/2011/09/tater-tot-casserole.html and is most people’s traditional idea of a tater tot casserole using ground beef (you can go to her site for that recipe as well). My family always used leftover chicken, canned chicken or leftover Turkey.
1 -2 cups leftover turkey, diced
1 can cream of mushroom soup
1 large bag tater tots, cooked to package directions
Seasoning to taste
1 soup can of milk, plus more to taste
Pre-heat over to 350. In a casserole dish, place a layer of cooked tater tots. sprinkle turkey on top and season. Repeat with another layer leaving enough tater tots to use for the top layer. In a bowl combine Cream of mushroom soup and 1 can of milk and mix until mostly combined. Pour into casserole over layers. Add more milk so that liquid covers all layers. Top with remaining tater tots. Cook for 30 minutes or until liquid is bubbling. Serve with vegetable side or side salad.
Turkey Shepard’s Pie
I love this option when I have lots of Holiday Meal leftovers, not just turkey left over.
1-2 cups cooked turkey, diced
1-2 cups leftover vegetables (carrots, green beans, peas, mushrooms all work well. you can add frozen veggies if needed as well)
1 cup leftover gravy
1 can cream of mushroom soup
1/2 cup milk
1 – 2 cups mashed potatoes
1/2 cup shredded cheese
seasoning to taste
Pre-heat over to 350. Place diced turkey and veggies in bottom of casserole dish. (sometimes I saute 1 onion diced if I have them on hand and add to the mixture as well) Combine gravy, cream of mushroom and milk in bowl. Pour over turkey and veggies. Spread mashed potatoes evenly on top of ingredients to form a top. Sprinkle with cheese. Cook 30 minutes until liquid begins to bubble at edges and cheese is melted.
If you are still looking for other ideas check out my left over turkey recipe post from last year.
life as a mom (preneur) 