This Thanksgiving Leftovers Casserole is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.
The Thanksgiving holiday is this week and I’m already thinking about leftovers. Don’t get me wrong, I love enjoying a full feast around the dinner table, laughing, cherishing the moment and being thankful with my loved ones. But leftovers are part of the joy! It’s great to reheat your leftovers in the microwave or stove top but when you get creative, it’s like a second feast the day after.
Casseroles are special. They signify comfort, cold weather and a mixture of flavors and textures. The also signify the day after Thanksgiving when everyone is either home watching family movies, the Twilight Zone marathon or shopping the best deals on black friday.
However you spend National Leftovers Day, make sure it is with a nice scoop of this Thanksgiving leftover casserole. I made this casserole without any meat but you are welcome to add a layer of leftover shredded turkey between the stuffing layer and the mashed potato layer. Your choice. For added flavor, I added Best Foods Real Mayonnaise to the mashed potatoes and to the bread crumbles to give it that beautiful golden brown crips color and texture. If your homemade stuffing does not include sweetness like raisins or dried cranberries, I recommend adding some extra dried cranberries to the top of the casserole straight out of the oven.
Want more ideas? Find your Thanksgiving meal inspirations one click away by visiting ViveMejor.com. Get more help with your menu planning by following the hashtag #MiCocinaViveMejor on social media or follow ViveMejor on Facebook, Twitter and Instagram to take your weekly menu to another level.
- 3 cups leftover prepared stuffing
- ¼ cup plus 2 tablespoons cup Hellmann’s or Best Foods Real Mayonnaise, divided
- 2 cups leftover mashed potatoes
- 1 cup part-skim mozzarella cheese, shredded
- 1 cup toasted bread, broken up into crumbles
- ¼ cup dried cranberries
- 2 tablespoons fresh parsley, chopped
- Preheat oven to 375° F.
- Spray a pound cake mold with non-stick cooking spray. Spoon in stuffing creating a compact layer at the bottom of the mold.
- Combine ¼ cup mayonnaise and mashed potatoes in a medium bowl. Stir until mixed well. Spread potato/mayonnaise mixture evenly on top of the layer of stuffing. Sprinkle with and even layer of cheese.
- Combine bread crumbles and remaining mayonnaise in a small bowl. Stir to mix well and sprinkle over cheese layer.
- Bake for 20 minutes or until heated through. Sprinkle with dried cranberries and parsley. Serve.