This Thanksgiving Leftovers Casserole is how I use up the holiday food in one dish. I layer leftover stuffing, gravy, cranberry sauce, turkey, and mashed potatoes in a 9×13-inch baking dish, top it with more gravy and sharp cheddar, and bake it at 375°F, covered and then uncovered, until the cheese melts and the edges turn golden. It takes 10 minutes to put together, about an hour start to finish including the rest, and serves 9.
In the oven, the edges of the stuffing get lightly crisp while the mashed potato layer stays creamy under the melted cheddar, and the cranberry sauce adds a thread of sweetness against the savory gravy. That is what I want from a Thanksgiving Leftovers Casserole: the food already in the fridge turned into a dinner everyone wants to eat again.
You can put it together the morning after the holiday, cover it, and refrigerate it until you are ready to bake. There is no extra shopping and nothing to cook from scratch. It also travels well, so it is an easy dish to bring to a family gathering the weekend after Thanksgiving. Because every layer is already cooked, the oven only has to heat it through and melt the sharp cheddar on top. If you like layered bakes like this one, my Sausage Stuffing Casserole and Swiss Chicken Casserole are two more to try.
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💛 Why you’ll love this recipe
- 10 minutes to prep: layer everything into a 9×13-inch baking dish and the oven does the rest.
- Every classic leftover in one pan: stuffing, gravy, cranberry sauce, turkey, and mashed potatoes all go into one dish under a layer of sharp cheddar.
- Savory with a touch of sweetness: the cranberry sauce layer adds a bright, tart note that keeps the dish from feeling too rich.
- Flexible with what you have: store-bought gravy, refrigerated mashed potatoes, and rotisserie chicken in place of turkey all work.
- Reheats well for quick meals: it serves 9, so there are plenty of portions left for lunches and dinners through the rest of the week.
- Make-ahead and freezer friendly: assemble it up to a day ahead and refrigerate, or freeze the baked casserole for up to 2 months.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Turkey: Shredded rotisserie chicken works just as well as leftover turkey in this casserole.
- Stuffing: If you have no leftover stuffing, one 6-ounce box of turkey-flavored stuffing mix, prepared, makes the 3 cups the recipe needs.
- Mashed potatoes: Instant mashed potatoes or a 24-ounce container of refrigerated prepared potatoes both work fine.
- Gravy: A 12-ounce jar of turkey gravy works if you don’t have leftover homemade gravy.
- Cheese: Mozzarella or Monterey Jack melt well here if you’re out of sharp cheddar.
✨ Variations
- Add leftover vegetables: Stir in a cup of green beans, peas, or corn between the turkey and potato layers for more color and texture.
- Crispy topping: Scatter crushed Ritz crackers or crispy fried onions over the cheese just before the final uncovered bake for extra crunch.
- Creamier mashed potato layer: Stir a few spoonfuls of sour cream or cream cheese into the mashed potatoes before spreading them across the dish.
- Swap the protein: Leftover roast chicken or any cooked poultry you have on hand works in place of turkey if that’s what’s in your fridge.
〰️ How to serve
- Roasted vegetables, steamed green beans, or a simple salad on the side. Something fresh balances the richness of the casserole.
- My Fresh Green Bean Casserole goes well with it if you still have green beans from the holiday.
- For dessert, Easy Apple Crisp, Applesauce Coffee Cake, or Pumpkin Cranberry Bread all fit the table the weekend after Thanksgiving.
💬 FAQs
Can I make this casserole ahead of time?
Yes. Assemble all the layers in the baking dish, cover tightly with aluminum foil, and refrigerate for up to 24 hours. When baking from cold, add about 10 extra minutes to the covered bake time to make sure everything heats through before you remove the foil.
Can this casserole be frozen?
Yes. Let the baked casserole cool completely, then wrap the dish tightly in foil or transfer portions to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350°F until the center reaches 165°F.
How long do leftovers keep in the refrigerator?
Store the baked casserole in an airtight container in the fridge. Because the filling is built from already-cooked Thanksgiving leftovers, keep track of when those original sides and turkey were first made. The total time from when they were first cooked to when you eat the casserole should stay within 3 to 4 days.
How do you know when the casserole is done baking?
Bake covered at 375°F for 15 minutes, then remove the foil and bake for another 20 minutes. You’re looking for fully melted cheese with lightly golden edges around the dish. Once it comes out of the oven, let it rest for 10 to 15 minutes so the layers set and it’s easier to cut and serve.
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Thanksgiving Leftovers Casserole
Ingredients
- 3 cups leftover stuffing or one 6-ounce box turkey-flavored stuffing mix, prepared
- 1 ½ cups leftover gravy or one 12-ounce jar turkey gravy, divided
- 3 cups chopped or shredded leftover cooked turkey
- 14 ounces canned cranberry sauce, whole or jellied
- 3 cups leftover mashed potatoes or one 24-ounce refrigerated container
- 1 ½ cups sharp cheddar cheese, shredded
- nonstick cooking spray, for the baking dish
- aluminum foil, for covering the baking dish
Optional Garnish
- fresh sage, chopped
- salt and pepper, to taste
Instructions
- Preheat Oven: Preheat oven to 375 °F and lightly coat a 9×13-inch baking dish in nonstick cooking spray.
- Layer Stuffing: Spread stuffing evenly across bottom of the prepared baking dish.
- Add Gravy: Pour about ½ cup of gravy over stuffing to moisten it.
- Add Cranberry Sauce: Spread cranberry sauce in an even layer on top of stuffing. If using jellied sauce, stir it with a fork first so it spreads.
- Add Turkey: Evenly scatter chopped or shredded turkey over cranberry layer.
- Top with Mashed Potatoes: Spoon mashed potatoes over turkey and, using a rubber spatula, gently spread them into an even layer.
- Add Remaining Gravy and Cheese: Drizzle remaining gravy over potatoes, then sprinkle shredded cheese evenly on top.
- Bake Covered: Cover dish with aluminum foil and bake in preheated oven for 15 minutes.
- Uncover and Finish Baking: Remove foil and bake for another 20 minutes, until cheese is melted, edges are lightly golden, and the center reaches 165 °F on a food thermometer.
- Cool and Serve: Allow casserole to cool for about 10-15 minutes so it can set a little. Taste and add salt and pepper if needed, then garnish with fresh chopped sage and serve.
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