When your Thanksgiving feast is over, you
probably have enough leftovers to last for weeks but eating the same thing night after
night can get boring. Why not change things up a little bit with an easy and delicious
dish that you can make while you’re putting the leftovers away. Hi, I’m Chef Amy and today
I’m going to teach you how to make Leftover Thanksgiving Casserole. Spray a square baking
dish with cooking spray. Now, cut six slices of whole-wheat bread into one-inch cubes and
place half of them into the bottom of the dish. In a separate bowl, we can combine about
4 ounces of shredded turkey with a half-cup each of celery, diced onion, light mayo, and
a sprinkle of pepper. We’ll mix this together and spoon it over our bread cubes. And then,
place the remaining bread cubes on top. Finally, we’ll combine two eggs and a cup and a half of
low-fat milk and pour it over the cubes. We can cover the dish and refrigerate overnight. Ok, I’ve preheated my oven to 325 degrees and now let’s spoon a can of low-sodium cream
of mushroom on top of the casserole. Then take two more slices of bread and spread a
teaspoon of margarine on each. Cut them into cubes and put them on top of the casserole.
Now, it’s ready to go into the oven for 60 minutes. After it’s done cooking, the last
thing we need to do is sprinkle on a half a cup of low-fat cheese and let it
stand for about 15 minutes before serving. So that the cheese gets all melty and delicious.
Our Leftover Turkey Casserole is hot out of the oven. We can serve this with a side of
veggies. For this and other great recipes, check out the USDA’s “What’s Cooking?” website.