Ingredients and Weight:
- Leftover turkey meat, cooked and shredded: 2 cups
- Mixed vegetables (carrots, celery, onions): 1 1/2 cups
- Cream of celery soup: 1 can (10.75 ounces)
- Milk: 1 cup
- Chicken broth: 1 cup
- Breadcrumbs: 1/2 cup
- Grated Parmesan cheese: 1/4 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine leftover turkey, mixed vegetables, cream of celery soup, milk, and chicken broth. Stir until well combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a 9x13 inch baking dish.
- In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
- Bake for 30-35 minutes, or until bubbly and browned on top.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and savory
- Comforting and hearty
- Suitable for a casual or formal gathering
- Easy to make ahead and reheat
User Comments:
- "This casserole was a hit! It's the perfect way to use up leftover turkey and vegetables."
- "The flavors were well-balanced and the breadcrumb topping added a nice texture."
- "I've made this casserole several times and it's always a crowd-pleaser."
Special Precautions and Tips:
- Use leftover turkey that has been already cooked and shredded.
- If you don't have mixed vegetables, you can use any type of vegetables you have on hand.
- You can adjust the amount of salt and pepper to your taste.
- This casserole can be made ahead of time and reheated before serving.
