There was a time when food companies created all sorts of casserole recipes using their products so they could sell more of their canned and boxed products. Many of those recipes have become family favorites for generations. But you don’t have to use canned cream of mushroom soup to make a casserole. You can do it with your leftovers and maybe one or two more additions.
Although we loved our roasted pumpkin stuffing for Thanksgiving, there was plenty of stuffing and pumpkin left afterward. Giving leftovers a new twist always makes them more attractive so that’s what I did with the stuffing and pumpkin.
First, I put it in a bowl and added more stuffing that I hadn’t yet baked. Next, I chopped our leftover turkey and stirred it in. You can use any amount of each of the three ingredients—stuffing, pumpkin and turkey—that you prefer or that you have left over.
Next, I shredded cheddar cheese. In our household, adding cheese to a dish is never a bad choice.
I chose a round casserole dish and put down a layer of the stuffing mixture. Next, I poured a little chicken broth over it to add moisture. Then I sprinkled a layer of shredded cheese. I followed the same procedure a second time and the rest of my stuffing filled the casserole dish to the top. Bake at 375 for 30 – 45 minutes, until the cheese is quite melted but not browned, and serve hot. It was delicious.
It’s not a magic mixture that good just for stuffing leftovers. Right now I have a leftover rice and greens mixture in the refrigerator that I’m thinking of adding beans, cheese and vegetable broth to for another casserole. It will be quick, easy and provides a warm dish on a chilly night.