Thanksgiving Leftover Casserole

This casserole is the scrappy, glorious aftermath of Thanksgiving: turkey, stuffing, potatoes, a little gravy, maybe some roasted veg — all shoved into one cozy, cheesy pan and baked until the edges go crispy and everything sings together. It’s not fancy. It’s comfort with lipstick on. You should try it because it turns leftover anxiety into a single dish that feeds a family and makes you feel like a holiday genius.

My little family absolutely loses it for this. My husband eats the corner pieces like they’re a limited edition pastry, and the kids argue over who gets the crunchy top (spoiler: I hide the best bits for myself). Once, I forgot to set aside any cranberry sauce and we improvised with chopped apples and maple — somehow it made the whole thing better. It’s the kind of recipe that started as a “use up” scramble and became the thing I plan for on purpose.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Pumpkin Stuffed Shells

DINNER

Ratatouille Tart Recipe Delight

DINNER

Easy Chicken Gumbo Recipe

DINNER

Easy Baked Stuffed Peppers

This is where my kitchen gets loud and messy in the best way. I once tried to stir raw sweet potatoes into the mix because I thought they’d cook through — they did not; they were crunchy and embarrassing. Now I roast any root veg first. I also learned the hard way that pouring cold gravy over cold turkey into a hot oven gives you a soggy center. Warm things up a little, marry the flavors on the stovetop, then bake. Also: breadcrumbs + parmesan on top = instant crowd-pleaser, every time.

Shopping Tips

– Protein: Leftover roasted turkey is the star; white and dark meat both work. If you’re buying fresh, aim for pre-cooked or quick-roast cuts to save time.
– Dairy: Use a mix of milk and a splash of cream or half-and-half if you want a richer bake; avoid ultra-low-fat milks that can make it thin.
– Cheese: A mix of melty cheese (cheddar, mozzarella) plus a salty grate (parmesan) gives depth — bagged shredded is fine for speed, just avoid the anti-caking stuff that won’t melt as well.
– Vegetables: Roast firmer veg ahead (carrots, Brussels) and toss in softer ones (green beans, peas) straight from the fridge or frozen for convenience.
– Grains/Pasta: If you’re adding rice or pasta, use slightly undercooked pasta or day-old rice — they soak up sauce without becoming mushy.
– Crunch Extras: Panko or crushed crackers give the topping its personality; buy plain and season it at home for a better crunch.

Prep Ahead Ideas

– Chop onions, dice celery, and roast root veg a day ahead; store in airtight containers in the fridge.
– Shred or slice leftover turkey and keep it in a shallow container for quick assembly.
– Mix the cheese-topping (panko + parmesan + butter) into a zip-top bag in advance; shake before sprinkling.
– Store assembled but unbaked casserole in the fridge for up to 24 hours; slide into the oven straight from the fridge, add a few extra minutes to bake time.

✔Time-Saving Tricks

– Use frozen peas or green beans straight from the bag — no thaw, no fuss.
– Swap homemade gravy with a good-quality jarred gravy or turkey stock thickened with a quick roux.
– One-pan trick: sauté aromatics, add turkey and veg, stir in sauce, top with crumbs, then bake right in the same pan to save dishes.
– Don’t rush browning the top — broil for 1–2 minutes at the end if you want speed + crunch.

✔Common Mistakes

– Overloading the pan with wet potatoes or too much gravy makes a soggy casserole; rescue by stirring in breadcrumbs or extra cheese and baking longer to evaporate moisture.
– I once added raw stuffing mix and it never softened properly — preheat or rehydrate stuffing first.
– Not tasting before baking: leftovers can be bland after refrigeration, so re-season (salt, pepper, a squeeze of lemon) before it hits the oven.
– Burning the topping? Tent with foil halfway through baking and broil at the end for controlled crisping.

What to Serve It With

– A simple lemony arugula salad to cut through the richness.
– Steamed green beans with butter and toasted almonds.
– A loaf of crusty bread to mop up any leftover gravy.
– Pickled vegetables or a quick slaw for brightness.

✔Tips & Mistakes

– Use medium heat for reheating components so cheese melts without drying out turkey.
– Shred turkey into bite-sized pieces — big hunks mean uneven reheating.
– Salt lightly if leftovers were heavily seasoned already; you can always add more.
– If the center looks underdone, cover and bake until an instant-read thermometer reads 165°F.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days, or freeze portions for up to 3 months. Reheat gently in the oven or microwave; the microwave will be fine but the top won’t be as crispy. Cold casserole for breakfast? No judgment — I’ve eaten it straight from the fridge with a fried egg on top and it was perfect.

✔Variations and Substitutions

– No turkey? Use leftover roast chicken or even pulled pork for a different flavor profile.
– Gluten-free: swap breadcrumbs with crushed gluten-free crackers or toasted quinoa.
– Dairy-free: use a creamy cashew sauce or coconut cream and a dairy-free cheese to get the same cozy vibe.
– Want more veg? Dice up roasted squash or add chopped kale (sauteed first) — just be mindful of extra moisture.

Frequently Asked Questions

Thanksgiving Leftover Casserole

Turn your holiday leftovers into a cozy, bubbling casserole packed with turkey, stuffing, gravy, and creamy potatoes.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4.5 cup leftover stuffing, loosely packed
• ▢ 3 cup cooked turkey, chopped
• ▢ 2.25 cup turkey gravy
• ▢ 2 cup mixed vegetables, thawed corn, peas, and carrots work well
• ▢ 3.5 cup mashed potatoes use leftover potatoes
• ▢ 1.5 cup shredded cheddar cheese
• ▢ 0.5 cup milk any kind
• ▢ 2 tbsp unsalted butter, melted
• ▢ 0.25 cup sliced green onions optional garnish
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp dried thyme
• ▢ 0.5 tsp kosher salt adjust to taste
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Heat oven to 375°F. Grease a 9x13-inch baking dish.
• Warm gravy with milk in a saucepan over medium heat until smooth and steamy.
• Stir in turkey, mixed vegetables, garlic powder, thyme, and black pepper. Simmer 2 minutes.
• Spread stuffing in the prepared dish. Drizzle with half the melted butter and press gently into an even layer.
• Pour the turkey-vegetable gravy mixture evenly over the stuffing.
• Dollop mashed potatoes over the top, then spread to cover. Brush with remaining butter and sprinkle with salt.
• Top with cheddar and green onions.
• Bake 30–35 minutes until bubbling and golden at the edges. Rest 10 minutes before serving.

Notes

Try a sweet-savory twist by dotting the potato layer with a few teaspoons of cranberry sauce. For a crispier top, broil the last 2 minutes. Leftovers keep 3–4 days chilled; reheat covered at 350°F until hot.

This recipe is an original creation inspired by classic Thanksgiving Leftover Casserole flavors. All ingredient ratios and instructions are independently developed.