Leftover Turkey and Mashed Potato Casserole

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As the holiday season comes to a close, many of us find ourselves with an abundance of leftovers—particularly turkey and mashed potatoes. Instead of letting these delicious remnants of your festive feast go to waste, why not transform them into a mouthwatering new dish? Enter the Leftover Turkey and Mashed Potato Casserole, a recipe born from the desire to create something scrumptious and comforting while making the most of what we already have.

I remember the first time I faced the post-holiday fridge dilemma. Staring at the leftover turkey and bowls of mashed potatoes, I couldn't bear the thought of them spoiling. Inspired by my love for casseroles, I decided to experiment. The result was a delightful surprise: tender egg noodles layered with creamy mashed potatoes, savory turkey, and a colorful mix of peas and carrots, all brought together with rich, cheesy goodness and topped with a crunchy breadcrumb crust.

This Leftover Turkey and Mashed Potato Casserole is the perfect solution! Combining tender egg noodles with creamy mashed potatoes, savory turkey, and a medley of peas and carrots, this casserole is a fantastic way to repurpose your holiday dinner ingredients. With the addition of flavorful cheese and a crunchy breadcrumb topping, this dish ensures that no leftovers goes to waste while providing a hearty meal that the whole family will love. Enjoy the familiar tastes of your holiday feast in a new and exciting way with this easy-to-make casserole!

Cook time: 50 minutes Prep time:  15 minutes

Total time : 1 hour 5 minutes Yields: 8 serving

Ingredients

• 1 (8 ounce) package wide egg noodles

• 1 cup leftover mashed potatoes

• ½  cup shredded cheese of your choice (preferably cheddar or swiss or Monterey jack)

• 2 cups diced leftover cooked turkey

• 1 (10 ounce) package frozen peas and carrots, thawed and drained

• 1 (10.5 ounce) can condensed cream of mushroom soup

• 1 (10.5 ounce) can condensed cream of chicken soup

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¼ teaspoon fresh ground black pepper

• 1/3 cup seasoned bread crumbs

Directions

Preheat the Oven:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Lightly grease a 9x13-inch casserole dish.

Cook the Noodles:

1. Bring a large pot of lightly salted water to a boil.

2. Cook the egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 7 to 9 minutes.

3. Drain the noodles and transfer them to the prepared casserole dish.

Prepare the Filling:

1. In a large bowl, combine the turkey, mashed potatoes, shredded cheese, thawed peas and carrots, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, and black pepper. Mix well.

2. Spoon the mixture over the noodles in the casserole dish and mix lightly to combine.

Bake the Casserole:

1. Cover the casserole loosely with aluminum foil.

2. Bake in the preheated oven for 45 minutes.

Add the Topping:

1. Remove the casserole from the oven and sprinkle the seasoned bread crumbs evenly over the top.

2. Bake uncovered for an additional 5 minutes, or until the bread crumbs are lightly browned.

Rest and Serve:

1. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.

Enjoy your delicious Leftover Turkey and Mashed Potato Casserole!