Pretty soon you’ll be wondering what to do with all that leftover Thanksgiving or Christmas turkey. Turkey sandwiches are always great, but they get so boring after a couple of days. Instead use some of that leftover turkey to make a delicious meal like this Southwestern Turkey Casserole. Last week Mom and I prepared our Citrus and Herb Turkey, and then used some of the leftovers for this casserole. It was delicious, and I think I might have enjoyed the casserole more than the traditional turkey dinner we ate.
This casserole can be prepared in one large 13 inch x 19 inch baking dish. We opted to make 2 smaller casseroles. One to keep and one to send over to my brother’s house. The recipe can easily be halved – the beauty of a casserole. Since this dish has crushed tortilla chips, I recommend serving the same day it is prepared so the chips keep their crunch. I love that added texture.
Related Recipe: Ham and Cheese Puff Pastry Melt
Southwestern Turkey Casserole
2 large onions, chopped
1 green pepper, chopped
2 tablespoons butter
6 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Monterey Jack or cheese blend
1 package (12-1/2 ounces) tortilla chips, crushed
Prepare greased 13 inch x 9 inch baking dish. In a medium size pot, saute onions and green pepper in butter until tender. Stir in the turkey, soup, sour cream and spinach. Spoon half of the turkey mixture into the baking dish. Then a layer of cheese and tortilla chips. Repeat layers.
Bake casserole, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
Related Recipe: Slow Cooker Salsa Verde Beef Enchiladas
Enjoy! What’s your favorite turkey leftovers recipe?
Southwestern Turkey Casserole
- 2 large onions chopped
- 1 green pepper chopped
- 2 tablespoons butter
- 6 cups cubed cooked turkey
- 2 cans 10-3/4 ounces each condensed cream of chicken soup, undiluted
- 2 cups 16 ounces sour cream
- 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2 cups 8 ounces shredded Monterey Jack or cheese blend
- 1 package 12-1/2 ounces tortilla chips, crushed
- Prepare greased 13 inch x 9 inch baking dish. In a medium size pot, saute onions and green pepper in butter until tender. Stir in the turkey, soup, sour cream and spinach. Spoon half of the turkey mixture into the baking dish. Then a layer of cheese and tortilla chips. Repeat layers.
- Bake casserole, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
Diana C says
I love finding new recipes for leftover turkey. I didn’t make a big turkey this year, so don’t have quite 6 cups, but will have to see about this for after Christmas.
Jessica Fortner says
Oooh, this is perfect for all that leftover turkey and nothing more satisfying than a casserole. Perfect marriage.
christina bentz says
Is that green bell pepper? I just want to make sure I am getting the right green peppers.
Yes, it’s a green bell pepper. Can’t wait to hear how you like this recipe. 🙂
I was looking for a recipe for leftover turkey breast from Easter and found this recipe.I made this tonight and it was delicious. I only made half the recipe, added a can of drained black beans and added some fajita seasoning for more spice. I also mixed the cheese and chips together. It cooked up beautifully and did not fall apart when serving. My son ate three portions. I am giving it 5 stars and adding it to my keeper recipes. Try it, you won’t be disappointed.
Dawn Wilson says
I added a can of Rótel tomatoes and replaced the bell peppers with a small can of green chilies. Yum!
Hey dawn! Just saw your post from yesterday. I was thinking of doing the exact same thing, nixing the bell pepper and adding a small can of chopped green chilies. Also going to chop a medium tomato as an addition, my kiddos are not fond of Rotel. So yours turned out great?