Turkey Potato Casserole
This is a great recipe to use with all the leftovers from Thanksgiving Day and ingredients from the pantry. I usually use chicken instead of turkey when making this dish from scratch.
This is a great recipe to use with all the leftovers from Thanksgiving Day and ingredients from the pantry. I usually use chicken instead of turkey when making this dish from scratch.
- Carbohydrate 32.3145133333333 g
- Cholesterol 106.573666666667 mg
- Fat 29.15101 g
- Fiber 3.41599998792013 g
- Protein 33.07924 g
- Saturated Fat 16.6943573333333 g
- Serving Size 1 1 Serving (375g)
- Sodium 1333.79433333333 mg
- Sugar 28.8985133454132 g
- Trans Fat 2.68965866666667 g
- Calories 526 calories
Step-by-step
- Preheat oven to 350 degrees F.
- place the shredded turkey in an even layer in the bottom of a 9x13-inch baking dish. Top with a layer of onions and then a layer of green beans so the turkey meat is no longer visible.
- Pour the condensed soup over the mixture; then sprinkle with the shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole and spread evenly to cover.
- Bake for 30-40 minutes or until heated through.
Can this be assembled in a glass dish instead of metal? Thermal conductivity differs significantly between materials, meaning glass retains heat longer while metal heats faster. Adjust baking times accordingly when swapping vessel types.
- Bake consistently at 350 degrees F until internal components reach 165 degrees F.
- Substitute raw diced poultry for cooked meat by searing it in a skillet for 8 minutes prior to layering.
- Replace canned green beans with 3 cups of fresh blanched pods to reduce sodium content by roughly 400 milligrams per serving.
- Incorporate cubed cheddar alongside shredded Monterey Jack to control melt rate and texture uniformity.
- Store leftovers in an airtight container for up to 4 days within a refrigerator set below 40 degrees F.
Fresh vegetables require prior moisture reduction through steaming or sautéeing to prevent liquid pooling during baking. Selecting a standard 9x13-inch baking dish ensures the ingredient depth remains optimal for even heat distribution.
