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Turkey Stuffing casserole in a white baking dish

Turkey Stuffing Casserole

I'm not a huge fan of cooking with condensed soups, but this one from my childhood I still love. This is an adaptation of a recipe from a 1963 Good Housekeeping cookbook. It works with any kind of stuffing you have and can be made with both leftover turkey and chicken. I usually serve this with a side salad and leftover Thanksgiving rolls.

Course Main Course
Prep Time 15 minutes
Cook Time 2 days 30 minutes
Servings 4
Calories 279 kcal

Ingredients

  • 1 10 1/2-ounce can of condensed cream of mushroom soup undiluted
  • 3/4 cup whole milk
  • 3/4 cups cooked turkey cubed
  • 1 1/2 cups leftover stuffing
  • 1 Tablespoon grated parmesan cheese

Instructions

  1. Heat the oven to 350℉.

  2. In a medium saucepan, heat the soup and milk until hot but not boiling.

  3. Stir the turkey into the soup mixture and heat through. Do not boil.

  4. In a 1 12/ quart casserole dish, layer the stuffing and turkey/soup mixture in two layers, ending with the turkey/soup mixture. Sprinkle the parmesan cheese on top. Bake for 30 minutes until bubbly and cheese is golden brown. Serve immediately.