Crockpot Turkey Casserole -Thanksgiving Leftovers #goodcookkitchenexprt Recipe

Want something yummy that you can just throw together and forget about?  Well I have one for you!

This is great for using up those Thanksgiving leftovers.  You can use your turkey, your green beans, and serve over your leftover mashed potatoes!

For this recipe I use my Cream of Mushroom Soup recipe or if you want to use one that is dairy free please follow what I'm doing below.  You will want to check that out or if you don't need gluten free feel free to use two cans of the condensed cream of mushroom soup and one can of milk(my mom has used this recipe and that is what she did to get the same consistency).

You will need:

4 cups chopped turkey bits
1 lb green beans or whatever you have left to throw in there
8 oz mushrooms
one batch of my Cream of Mushroom Soup or this recipe which is dairy free: 2 cans coconut milk, 1 lb fresh mushrooms, and 1/3 cup cornstarch mixed well using a mixer(I used my Ninja).

Put the turkey and green beans with the mushrooms in the bottom of the crockpot and cover with the cream of mushroom soup.  Cook on low all day.

Chicken, asparagus, and mushrooms.
I LOVE asparagus!

I placed the turkey, green beans, and mushrooms in the crock first and then poured the cream of mushroom soup over them.

Ready to simmer all day long.

You can serve over rice or use up those leftover mashed potatoes.

The perfect supper served over rice.

Super yummy and good for you!  I hope you like it.  My kids LOVE it.  The last time we had this for supper most of the kids had 2-3 helpings and there was none left over when we were all through eating.  I of course, really just wanted to pick out all the green beans and eat it on my own!

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Thanksgiving Egg Casserole #goodcookkitchenexprt Recipe #100

I love to use everything.  You can see that by seeing my post on how to use those turkey bones to make a turkey stock broth.  That also goes for leftovers, so when Good Cook challenged us to show them an original recipe using some of our Thanksgiving leftovers and Good Cook products I was all for it!

This recipe will show you how to use some of your leftovers plus some Hanukkah leftovers and made a great filling dish for breakfast the next morning!

I have a large family and am totally in love with my new pan from them.  It's called a nonstick roast pan but can be used for anything at 15-1/2 by 11-1/2 inches.  It's perfect for my casseroles.  Only problem is I see myself needing another of them in a few years when the kids all get bigger!

Okay now to the recipe.

I made my turkey broth.

Then I made my Thanksgiving Soup.

Now I make my Thanksgiving Egg Casserole.  Here's how I do it!

Ingredients:
36 eggs, cracked and scrambled together
3 of the frozen muffin cups of the Thanksgiving Soup  -thawed
4 cups chopped turkey(ends and pieces work great!)
4 large russet potatoes shredded(I used the leftovers from latkes for Hanukkah)
1 package Daiya cheddar cheese(8 ounces)

Scramble all the eggs together in a bowl.

Add in the soup cups(these need to be thawed).

Pour in the pan.

Sprinkle the shredded potatoes on top.

Now top with the Daiya cheese.

Bake at 350 degrees for 1 hour or until done in the center. 

Serve warm.

All that is left!

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Thanksgiving Soup #goodcookkitchenexprt Recipe #61

Now that you've made your Turkey Stock you can use it to make a nutritive soup to use up more of those Thanksgiving leftovers and have some delicious soup in the freezer for when anyone is sick and needs some comforting soup.

Ingredients:

Turkey stock broth(you can use however much of this you want, I used 14 cups)

2 lb coined carrots

1 lb millet

1 lb sweet corn

1 lb peas

chopped herbs for seasoning to taste(I used basil, oregano, thyme, and a bit of tarragon)

1 large turkey breast chopped into bite size pieces

1 large clove garlic minced

Put everything together in the stock pot and let it cook.  I let mine cook for at least 24 hours on a low setting.  Not simmer, but low.  It helps get all the flavors working well together and the millet to cook.  You can add rice instead of millet, but we like the difference in flavors that millet brings as we tend to use a lot of rice.

Serve with some soft fresh baked Italian bread for a great meal.  I like to garnish mine with a bit more basil and oregano from my window plants as well.

Now to add to this as part of the Good Cook challenge for Thanksgiving leftovers I was to use the tools they sent to make something.  Well other than the turkey pan to cook the turkey, so far I hadn't used any of their devices in this tried and true favorite.  So. . . . I decided to show you how I like to freeze the leftover soup in order to have some good soup for when just one or two of the kids are sick and I don't have the time to make a new big pot of soup.  

It's really simple!

You only need a muffin tin and a plastic bag or container.

Fill each section of the muffin tin with soup until it is at the brim.

Now you simply place the muffin tin in the freezer in the flash freeze area(if it's a refrigerator freezer it's normally the top section) until frozen.

Bring out of the freezer.

Release the "muffin" soups from the pan and either bag them or put them in a container and place back in the freezer for future use!

Yeap it's as easy as that!

You'll never go back to canned chicken and rice again.  Trust me.  This stuff is good!

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