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
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.
Related Recipe: Slow Cooker Salsa Verde Beef Enchiladas
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.
Related articles
What a great recipe for after Thanksgiving! 🙂
Looks delicious, wish I had some right now!!!
Looks delicious, wish I had some right now!!! Definitely a comfort food with the butter and cheese, but I like how it includes spinach to make you think it is a little healthy! =)
That looks so good. Can’t wait to try this out.
A great way to use those leftovers. We usually just have sandwiches.
I love making casseroles. My favorite is chicken rice casserole. I’d love to try and make this and see how it turns out!
That looks delish! I wish I was over for dinner
My family would love this! Looks delicious
Casseroles are the perfect fall dish and this one sounds delicious. Your photos look so good, too!
You are right I am always wondering what to do with the left over turkey, and I get tired of turkey and rice soup. This looks yummy.