Thanksgiving Leftovers Casserole

Name: Thanksgiving Leftovers Casserole
Ingredients: 3 medium potatoes, peeled and cut into chunks; 3 cups leftover cooked stuffing; 2 cups cubed cooked turkey; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 teaspoon garlic powder; 2 tablespoons plus 1/4 cup sour cream, divided; 2 ounces cream cheese, softened; 1/4 teaspoon pepper; 1/8 teaspoon salt; 3/4 cup shredded cheddar cheese

10 ingredients

4 steps

Ingredients

3 medium potatoes, peeled and cut into chunks
3 cups leftover cooked stuffing
2 cups cubed cooked turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
2 tablespoons plus 1/4 cup sour cream, divided
2 ounces cream cheese, softened
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup shredded cheddar cheese

Directions

1

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2

Meanwhile, preheat oven to 350°. Spread stuffing into a greased 8-in. square baking dish. In a large bowl, combine turkey, soup, garlic powder and 2 tablespoons sour cream; spoon over stuffing.
3

Drain potatoes; mash in a small bowl. Beat in cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
4

Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions.