Turkey Stuffing Casserole

5 from 2 votes

This dump-and-bake turkey and stuffing casserole works with holiday leftovers or a box of Stove Top stuffing mix!

Course Dinner

Cuisine American

Keyword leftover turkey and stuffing casserole, turkey and stove top stuffing casserole, turkey and stuffing casserole, turkey stuffing casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 444kcal

Author Blair Lonergan

Ingredients

1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
3 cups cooked, shredded or diced turkey (such as leftover turkey from a previous meal)
2 cups frozen mixed vegetables, thawed and drained
6 cups leftover stuffing (or 2 6-ounces boxes of Stove Top stuffing prepared according to package directions)
Optional garnish: chopped fresh parsley, thyme, sage, or other herbs

Instructions

Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish or spray with nonstick cooking spray; set aside. In a large bowl, stir together the condensed soups, milk, turkey, and vegetables.
Transfer the turkey mixture to the prepared baking dish.
Spread the prepared stuffing evenly on top of the turkey mixture. Cover the dish with foil.
Bake, covered, for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through and lightly browned on top. If you like your stuffing really moist, leave the dish covered for the entire baking time. Garnish with chopped fresh herbs and serve.

Notes

If you don't have enough leftovers for a full 9 x 13-inch dish, you can cut all of the ingredients in half and prepare a smaller casserole in an 8-inch square pan.

Nutrition