With Thanksgiving just around the corner, it's safe to say most of us are going to be seeing more turkey than we've seen in.... well, since last Thanksgiving. Somehow, every year, my family and I find ourselves in the kitchen with dinner almost done wondering "How in the world did we get this much food?!" and "What are we going to do with all of it?!" and I am sure we aren't the only ones!
When I was growing up it was usually turkey sandwiches with mayo for a while, but I'm here to offer a solution! Why not make a delicious casserole instead? This turkey and tater casserole is the perfect alternative to turkey sandwiches for your leftovers this holiday season!
Turkey and Tater Casserole
The perfect solution for Thanksgiving leftovers!
Author: Mary G
Serves: 40 mins
Ingredients
- 3 tablespoons olive oil
- 4 cloves of minced garlic
- Salt, pepper, any other desired seasonings
- 4 cups shredded turkey
- 2 cups corn*
- 1 ½ cups of gravy
- 4 - 5 cups mashed potatoes
- 1 cup cheese**
Instructions
- Preheat your oven to 375.
- Over medium heat, heat your olive oil and minced garlic until it becomes fragrant.
- Add the corn and shredded turkey to the skillet and saute for a moment.
- Salt and pepper to taste then add the gravy. Keep over medium heat until everything is well-mixed.
- Spread half of the mashed potatoes into the bottom of a baking dish.
- Add the turkey mixture, then the rest of the mashed potatoes on top.
- Sprinkle the top with cheese.
- Bake for 30 - 35 minutes, or until golden brown!
Notes
*Feel free to add any other leftover veggies as well!
**I use a mixture of cheddar and Parmesan, so go with whatever you prefer! You can always add a fresh layer of cheese after taking your casserole out of the oven, too.
**I use a mixture of cheddar and Parmesan, so go with whatever you prefer! You can always add a fresh layer of cheese after taking your casserole out of the oven, too.
If you’re needing to take it easy post-holiday, try this turkey and tater casserole! It’s super easy, will help take up less room in your fridge, and this recipe makes 6 servings— which can easily be doubled or triple if you have more leftover.
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