Thanksgiving Casserole with Leftover Turkey and Stuffing

This Thanksgiving casserole layers leftover stuffing, turkey and gravy, green beans, cranberry sauce, and mashed potatoes in one dish, then tops it all with melted cheddar and crispy fried onions. 10 minutes of prep and a quick bake in the oven make this an easy way to turn leftovers into a whole new meal.

Extra gravy on mine, please.

I’ve been on a casserole kick for about 20 years now, so of course my favorite way to handle Thanksgiving leftovers is to stack them all in a 9×13 and call it dinner.

Every layer is something you already have leftover in the fridge, so this leftover Thanksgiving casserole is mostly just assembly.

The gravy is the secret ingredient here. It keeps the turkey moist so the whole thing tastes like a fresh meal instead of reheated leftovers. And you can totally use a jar of gravy if you don’t have homemade leftover.

My other favorite bit of this one is the cranberry sauce. For years I swore I hated the stuff. I had never actually tried it. When I finally did, I became a total convert, and now I’ll even eat the canned stuff. A few dollops here add a sweet-tart pop between the turkey and potatoes. If your crew isn’t on board yet (or is still pretending to hate it like I did), leave it out and serve it on the side.

3 Reasons You’ll Love This Thanksgiving Casserole

1. It’s the perfect Thanksgiving bite, every time. Stuffing, turkey, gravy, green beans, cranberry, and mashed potatoes all in one scoop.
2. It doesn’t taste like leftovers. The gravy keeps everything moist, and a fresh bake gives you crispy edges and a bubbly middle.
3. That cheesy, crunchy top. Melted cheddar and golden fried onions go on top of creamy mashed potatoes.

Ingredients, Swaps & Tips

Use what you have. The amounts in the recipe are a starting point, not rules. A little more stuffing or a little less turkey is totally fine.

Short on something? Fill in the gaps with store-bought stuffing, mashed potatoes, or jarred gravy. Nobody will know.

Warm the stuffing and mashed potatoes first. Cold mashed potatoes are stiff and can drag the layer underneath when you spread them. A quick warm-up in the microwave makes them much easier to work with. Makes life a lot easier!

Green beans, any way you’ve got them. Leftover green beans or leftover green bean casserole both work great. Drained canned green beans can go in straight from the can. If you’re using frozen, steam them and drain them well so extra water doesn’t make the casserole soggy.

Sweet potato fans, go ahead and use leftover mashed sweet potatoes on top instead of regular mashed potatoes.

Any cranberry sauce works. Jellied or whole berry, homemade or canned. Spread it as best you can. It doesn’t need to be perfect.

Add more veggies. Leftover peas, corn, or carrots can go right in with the turkey and green beans.

No turkey? Chop up a rotisserie chicken and grab the sides from the store for a Thanksgiving-style dinner any time of year.

Taste as you go. Since everything is already seasoned, we don’t call for salt and pepper. Give the turkey and gravy mixture a taste and adjust if needed.

Spray the foil. A quick spritz of cooking spray on the underside keeps the cheese from sticking to it while it bakes covered.

Cooking for two or three? You can halve everything and bake it in an 8×8 dish. I haven’t tested the smaller size, so start checking a little early.

Step by Step

Stir together the leftover turkey, green beans, and gravy to get everything coated in the gravy.

Spread the stuffing into a 9×13 dish, top with the turkey and green beans, and dollop on some cranberry sauce.

Spread the mashed potatoes evenly over the top. It’s easiest to do this with warm potatoes.

Sprinkle with cheddar and bake, covered, for 25 minutes. Uncover, sprinkle with onions and bake for another 10-15 minutes.

What to Serve with Leftover Turkey Casserole

This is pretty much a full meal in one dish, so keep the sides easy:

• Extra gravy on the side. This is how I serve it. Warm up whatever gravy is left and pour it over each serving.
• Cranberry sauce on the side if you skipped it in the layers, or a scoop of cranberry salad.
• A simple green salad to add something crisp and fresh.
• Leftover dinner rolls, warmed in the oven for a few minutes.
• Leftover pie for dessert. If the pie is already gone, there’s plenty of inspiration in our Thanksgiving dessert recipes collection.

Storage

• Refrigerator: Store leftovers in an airtight container. Since this casserole is made from leftovers, the clock started on Thanksgiving Day, so plan to finish it within 4 days of the original meal.
• Reheating: Warm individual portions in the microwave, or reheat in a 350°F oven to keep the stuffing and potato edges crisp.
• Make ahead: Assemble the casserole through the cheese layer, cover, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered bake time since it’s starting cold, and add the fried onions when you uncover it.

Recipe FAQs

More Ways to Use Up Those Thanksgiving Leftovers

• Turkey Cranberry Sliders
• Hot Turkey Sandwich
• Leftover Turkey Soup
• Turkey Tetrazzini