Description
This creamy turkey and cranberry casserole is a delicious way to use up leftover turkey from Thanksgiving or any festive meal. It combines savory turkey with tangy cranberries and a rich, creamy sauce, all baked to perfection. Perfect served with biscuits or over rice!
Ingredients
2 cups cooked turkey, shredded
1 cup cranberry sauce
1 cup cream of mushroom soup
1/2 cup sour cream
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed Ritz crackers (for topping)
2 tablespoons melted butter
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked turkey, cranberry sauce, cream of mushroom soup, and sour cream. Mix until well combined.
3. Stir in the frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
4. Spread the turkey mixture evenly into a greased 9×13 inch baking dish.
5. Sprinkle the shredded cheddar cheese over the top of the turkey mixture.
6. In a separate bowl, mix the crushed Ritz crackers with the melted butter and then sprinkle evenly over the cheese layer.
7. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
8. Allow to cool for a few minutes before serving. Enjoy!
Notes
This casserole can be prepared a day in advance. Just cover it with plastic wrap and refrigerate before baking. To reheat, bake at 350°F (175°C) for 25-30 minutes or until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
Keywords: turkey, casserole, leftovers, cranberry, comfort food