Creamy Turkey Casserole
A comforting one-dish casserole featuring layered mashed potatoes, stuffing, turkey, cranberry, and mayonnaise, baked until golden and bubbly.
Ingredients
Casserole Layers
- 4 cups prepared Stuffing Use packaged prepared stuffing or homemade stuffing.
- 1 lb. coarsely chopped cooked Turkey (about 4 cups) Leftover roasted turkey breast or dark meat both work.
- ¾ cup Hellmann's® Real Mayonnaise Can use a high-quality mayo or light version if desired.
- ¼ cup whole berry cranberry sauce Pulse slightly with a fork for a smoother layer if preferred.
- 2 cups Mashed Potatoes Leftover mashed potatoes are perfect; make them slightly stiffer if fresh.
- 1 ½ cups Shredded Mozzarella Can swap for cheddar for sharper flavor.
- Fresh dried cranberries for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray.
- Spoon in half of the prepared stuffing (about 2 cups) and spread evenly across the bottom of the baking dish.
- Top the stuffing with the coarsely chopped cooked turkey, spreading it into an even layer.
Cranberry-Mayo Layer
- In a small bowl, combine the ¼ cup whole berry cranberry sauce with ¼ cup of the Hellmann's® Real Mayonnaise. Stir until well mixed and spread this mixture evenly over the turkey layer.
Mash Potato-Cheese Mixture
- In a large bowl, combine the remaining ½ cup Hellmann's® Real Mayonnaise with 2 cups mashed potatoes and 1 ½ cups shredded mozzarella. Mix thoroughly until smooth.
Assembly
- Spread the mashed potato mixture evenly over the cranberry-mayo and turkey layers.
- Top with the remaining 2 cups of prepared stuffing, spreading it into an even final layer.
Baking
- Bake in the preheated oven for 40 minutes until hot and bubbling in the center and the top is lightly golden.
- Let the casserole stand for 10 minutes before serving.
Notes
For a different kind of cozy, try a vegetarian option using roasted vegetables or beans. You can also use plain Greek yogurt for a lighter variant. Store leftovers in an airtight container for up to 3-4 days.