What should you do with all that turkey?! You have to make Turkey Leftover Casserole with it! This pot-pie-esque bake calls for that particular protein you have plenty left of, plus some nutritious veggies swimming in a creamy concoction to make you feel like you’re doing something good for yourself. Which you totally are! Topped with a cheesy corn bread crust, you’ll never enjoy eating your leftovers more. This Turkey Leftover Casserole is a miracle worker!
Ingredients
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 2 cups turkey breast, cooked and cut into small pieces
- 1 1/4 cups frozen mixed vegetables, thawed
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1 (8.5-ounce) box honey cornbread and muffin mix
- 3/4 cup milk
- 1 egg
- 3/4 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 357 degrees F.
Step 2 –Grease a deep-dish 9-inch pie plate.
Step 3 –In a large bowl, add the cream of mushroom soup, the turkey pieces, the vegetables, the onion powder, and the poultry seasoning and mix to combine.
Step 4 –Spread the turkey mixture into the prepared pie plate.
Step 5 –In another bowl, add the cornbread mix, the milk, the egg, and the cheese and stir to combine.
Step 6 –Pour the cornbread mixture over the turkey mixture.
Step 7 –Bake the casserole until the cornbread is cooked through, about 40 minutes.
Step 8 –Let the casserole rest for 10 minutes.
Step 9 –Serve.