Home > What I Did with My Leftovers--Cooking Class Two--For Living Extra Large

What I Did with My Leftovers--Cooking Class Two--For Living Extra Large

November 30th, 2021 at 06:16 am

This was an excellent food year for Thanksgiving and we had a lot of turkey leftover.  I picked all the meat off the bones the night of Thanksgiving and we ate just regular leftovers for a couple of nights running and then last night DH cubed up the rest of the meat and I made turkey casserole for dinner tonight, plus two and a half pans for the freezer.

I make a simple to put together casserole.  With the amount of turkey I had left (14 cups) I mixed in 4 cans of cream of chicken soup and 2 cans of cream of cauliflower soup.  I used the Pacific brand, since it is gluten free, but any works and you can sub cream of celery or mushroom for the cauliflower or just use a second can of cream of chicken.  I used a large carton of sour cream and then the leftover equivalent of one can (2 cups) of corn and 2 cans (4 cups) of green beans.  Then I added 2 cups of romano cheese and 2 cups of colby jack cheese, because that is what I had.  You can vary the cheese but some of it should be colby or cheddar.

Then I put that all in the pans and added a layer of leftover mashed potatoes on top.  I had to mix some milk into the mashed potatoes to get them back to a soft, spreadable consistency.  So a thawed one just gets cooked for 25 minutes at 350 F and then sprinkle cheese on top and cook another 5 minutes.  You can do it with tater tots if you don't have mashed potatoes, but then you have to cook it for as long as the tater tots say they need to be cooked for on their packaging and at their temperature.  We had to mix up instant potatoes for the other 2 and a half pans.  Once finished, cover with foil and write instruction on top with a shapie.

Cooking from the freezer you leave the foil on for 1 hour, remove foil and cook for 1 hour, adding the cheese on top for the last five minutes of cooking.  Easy peasy.  We have also frozen the remaining lemon bars and pumpkin cheese cake.  So other than the bones, which I will make into broth tomorrow and can, and a little bit of stuffing that will get eaten tonight, there are no more leftovers in my fridge, and nothing has gone to waste.  In a few weeks when we are no longer sick of turkey I can pop one out and be good to go.

For a single pan version of this you will need:

4 cups of leftover chopped turkey or chicken

1 can cream of cauliflower soup

1 can cream of chicken soup

1/3 of a large carton of sour cream

3 cups of cheese with some of it being cheddar or colby

1 cup of canned corn

2 cups of canned green beans

Additional cheese for topping

Enough leftover or instant potatoes to cover the top of the 9 x 13 pan

If you have them you can throw in some green onions to your taste.

Leftover stuffing could go in this, too, but we didn't have enough.  Corn and beans can be left out and served on the side for picky eaters.





2 Responses to “What I Did with My Leftovers--Cooking Class Two--For Living Extra Large”

  1. crazyliblady Says:

    Oops. Sorry about the URL! I fixed it.

    Your leftover dishes sound wonderful. I made a big pot of turkey soup. I used this recipe, the same one I use for making chicken soup from leftover chicken. I counted out 7 servings.

    Text is and Link is

  2. LivingAlmostLarge Says:

    Thank you! Sounds delicious. We did not make a turkey so i had less leftovers. I did hvae the carcass so I made Turkey Noodle Soup

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