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 9 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.
Ingredients:
- 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
Instructions:
Step 1: 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.
Step 2: Bake casserole, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
Enjoy! What’s your favorite turkey leftovers recipe?
Southwestern Turkey Casserole
Ingredients
- 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
Instructions
- 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.
Maybe I’ve been under the cabbage patch, but this is the first time I’ve seen turkey and tortilla chips – and it sounds wonderful! This is a great way to use some of the leftover turkey, and I would like to try this – I’m a huge fan of casseroles, to me, their better than anything!
I have always liked casseroles because they are a great way to clear out the pantry. You can add vegetables, rice, and a variety of oddball ingredients into a casserole dish and it becomes a casserole and usually tastes pretty good.
This sounds absolutely delicious AND easy, too! I bet you could add rice to it also.
Thanks! You could totally add rice to this. Yummy!
mmmm cheesy goodness!!!
that looks delicious! Pinned and ready to use when we have leftover turkey!
That sounds amazing. I need to try that!
Wow I love this!! I think it sounds absolutely delicious!! I am going to have to make this!
Looks delicious! I have a turkey breast in the freezer that no doubt will be looking for a recipe like this after our first dinner. Thank you!
You know what? I’m not sure I’ve had leftovers from Thanksgiving last long enough so that I turned them into something else. They get gobbled up FAST!
You need to cook a bigger turkey this year, Liz, so you can make this. đŸ™‚
Yum! I love the idea of using leftover turkey in this casserole.