When I started this whole ‘turkey themed week’ I did not expect it to last over TWO weeks! I was simply going to share one recipe a day for one work week the week before Thanksgiving and then the week of Thanksgiving I had planned to share the cookbook of the month for November. But as I shared in my last post (exactly a week ago) life has been pretty hectic as of late.
So……. thanks for being patient and if by chance you still have some turkey leftovers to use up, today’s recipe is super easy and a crowd pleaser! A cheesy casserole filled with veggies and turkey, and then topped with stuffing. MMMM… this casserole revamps those Turkey day leftovers into a delicious casserole that will have dinner guests of all ages asking for more!
Notes: This casserole is extremely versatile. I used broccoli and cauliflower as my veggie but if you are not a fan use what you like and have on hand. I think peas and carrots would be great or even some frozen mixed veggies. You can also top this casserole with leftover homemade stuffing instead on the boxed version I used. And of course this casserole is delicious any time of year, with chicken a great substitute for turkey.
Cheesy Turkey and Veggie Casserole
Prep Time: 10 minutes Cook Time: 25-30 Minutes Serves 6
1 cup cheddar cheese
1/2 teaspoon salt
2 cups shredded, cooked turkey (or chicken)
1 cup cauliflower, chopped
1 box stuffing mix, turkey flavor
3 tablespoons butter
Preheat oven to 350 degrees. Spray an 9×13 inch pan with cooking spray.
In a large bowl mix together 1/2 cup chicken broth, soup, cheese, salt and pepper. Stir in prepared turkey, broccoli, and cauliflower. Spread cheese/turkey/veggie mixture evenly in prepared pan.
In a medium sauce pan melt butter. Add remaining 1 cup of chicken broth and stuffing mix. Stir until stuffing is moistened. Remove from heat and spread evenly on top of cheese/turkey/veggie mixture. Bake in 350 degree oven for 25-30 minutes or until set and top is beginning to brown.