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Thanksgiving Leftover Casserole Plated


Use those Thanksgiving leftovers in this delicious and easy casserole. Simply layer your leftovers into a baking pan and bake! And don't forget to serve with a cold glass of milk.
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Course: Dinner
Cuisine: American
Keyword: casserole, christmas, comfort food, easy recipes, thanksgiving
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 15
Calories: 213kcal
Author: Tracy


  • Stove
  • 9x13 Baking Pan


  • 4 cups leftover turkey diced or shredded
  • 8 oz cranberry sauce approx. 1/2 can
  • 2 cups mashed potatoes
  • 1 cup green bean casserole
  • 2 cups corn 1 15 oz can
  • 1 cup gravy
  • 3/4 cup milk
  • 5 cups prepared leftover stuffing


  • Preheat oven to 350°
  • Spray a 9x13 baking pan with cooking spray and set aside
  • In a medium bowl, mix the turkey and cranberry sauce
  • Add the turkey mixture to the baking pan
  • Layer on the mashed potatoes, use a spatula to spread them out evenly
  • Layer on the green bean casserole, use the spatula to spread it out evenly
  • Sprinkle on the corn over the green bean casserole
  • In the same bowl you used for the turkey and cranberry, add in the gravy and milk, stir well
  • Pour the gravy/milk mixture over the corn
  • Using a large spoon, add the stuffing as the final layer to the Thanksgiving Leftover Casserole
  • Cover and bake for 35-40 minutes or until warm throughout
  • Uncover and bake for an additional 5 minutes to brown the top
  • Top with candied pecans and fresh cranberries if desired
  • Serve with a cold glass of milk
  • Enjoy!


This recipe will make a full 9x13 baking pan, if you want to half the recipe, just use a 8x8 baking pan.
For dessert, be sure to make this No Bake Triple Layer Pumpkin Spice Pudding Pie.


Calories: 213kcal | Carbohydrates: 23g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 1071mg | Potassium: 372mg | Fiber: 4g | Sugar: 9g | Vitamin A: 204IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg
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