TURKEY LEFTOVERS CASSEROLE

Turkey Leftovers Casserole image

Let your leftovers take care of dinner the next day with our Turkey Leftovers Casserole. This recipe is an awesome way to use turkey leftovers and eat a meal that is just as delicious as your original one.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 12 servings

Number Of Ingredients 14

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Ingredients

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1/4 cup butter
1-1/4 cups chopped celery
1/2 cup finely chopped carrots
1/2 cup chopped onions
1 cup fat-free reduced-sodium chicken broth
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups shredded cooked turkey
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped dried cranberries
1 tsp. garlic powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/2 cups KRAFT Shredded Swiss Cheese

Steps:

Heat oven to 350°F.
Microwave potatoes as directed on package. (Do not mash.)
Meanwhile, melt butter in large skillet on medium heat. Stir in celery, carrots and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat. Add broth and stuffing mix; mix well. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Combine turkey, soup, 1/4 cup sour cream, cranberries and garlic powder; spread over stuffing layer in baking dish.
Place potatoes in large bowl. Add cream cheese and remaining sour cream; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread over turkey mixture; sprinkle with cheese.
Bake 30 to 35 min. or until heated through.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 105 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g