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Thanksgiving Casserole
Nb persons: 6
Yield:
Preparation time:
Total time: 35
Source:
| 2. 5 lbs | potatoes |
| 1 ¼ cups | chopped celery, (optional) |
| ¾ cup | chopped onion, (optional) |
| ½ cup | cubed butter |
| 1 box | Stove Top Stuffing for Turkey |
| 1 cup | chicken broth |
| 4 cups | cubed cooked turkey |
| 2 cans | condensed cream of undiluted chicken soup |
| 1 tsp | garlic powder |
| ¾ cup | divided sour cream |
| 4 ounces | softened cream cheese |
| ½ to 1 cup | shredded cheddar cheese |
Boil potatoes until tender;. drain. Mash with cream cheese and 1/2 cup sour cream. Season with garlic salt and pepper to taste.
Sauté onion and celery in butter until tender.
Combine stuffing mix with vegetables and chicken broth. Transfer to a greased 9 X 13 baking dish.
In another bowl, combine turkey, soup, garlic powder and ¼ cup sour cream. Pour over stuffing mix.
Top turkey mixture, then with mashed potatoes (as much as you can fit in the pan), sprinkle with cheese. Bake uncovered at 350° F for 30-35 minutes or until heated through.
Note: This is a great way to use up the leftover mashed potatoes and stuffing after Thanksgiving, but if it's already gone, pull out some leftover turkey from the freezer that you chopped up earlier and make some fresh taters and stuffing to layer with it! Yum! My family loves this recipe!
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