Thanksgiving leftover casserole – Freezer meal

I finally got around to making the left over casserole this evening, while my sausage was cooking for my actual dinner (sweet italian sausage and leftover veg lasagna). This works well with just about anything  I have found.

  • 2 cups leftover chopped up turkey (we prefer white meat but whatever you like)
  • 2 cups leftover green bean casserole
  • 2 cups leftover mashed potatoes
  • 1 can cream of chicken soup
  • 1 can of jellied cranberry sauce
  • 1/2 cup of sour cream
  • 1/2 cup of may
  • 1 tsp of dry oregano
  • S&P to taste

Take your 8×8 glass casserole dish (I supposed metal would be ok but you are gonna put this in freezer) and line it first with aluminum foil then with plastic wrap, letting hang over sides.


Next you want to mix together your cream of chicken soup, mayo, sour cream, oregano, and S&P.

Next add in turkey and green bean casserole and mix well.

After it is all combined pour into your lined casserole dish.

Top it with thin slices of cranberry sauce (if you prefer whole berry or you made some use that).

Top that with your mashed potatoes, pushing it down and smooth it out with back of you spoon.

Once this is done, bring up sides of your plastic wrap, and gently push things down. Then bring up sides of aluminum foil. Place in your freezer over night. Then it should just pop out of your casserole dish. I then put it in a large zip lock bag or wrap it in a few more pieces of aluminum foil. And don’t forget to label it!.

When it is time to cook it. I unwrap it and place the frozen block back into the casserole dish it was made in (it may seem like it doesn’t want to fit, but when it thaws it will). Let it thaw in fridge, I loosely cover with foil.

Heat your oven to 350 degrees and bake for 20 -25 mins. Oh, and I will top it with sharp cheddar cheese to make it extra yummy.

Adding mixed vegetables as well, combining turkey and ham, using stuffing as topping instead of mashed potatoes, adding in sweet potatoes….no limit!






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