A great dish to use up Thanksgiving leftovers…my son used to prefer this to the Thanksgiving dinner! ((roll eyes))
Servings: 1 casserolePrep Time: 10 min Cook Time: 35 min
1/2 C butter*
1 1/4 C boiling water*
3 1/2 C seasoned bread crumbs (Pepperidge Farm)*
1 can FF onion rings (or less if desired)
1 can cream of celery soup
3/4 C milk
1 1/2 C cubed turkey
1 pkg. (10 oz.) frozen peas, thawed
* 3 C of leftover stuffing can be substituted for the butter, water & bread crumbs. Make sure it is moist, if not, add a bit of water little at a time until you can make your shell.
Combine butter & water; stir until butter melts. Pour over bread crumbs, toss lightly. Stir in 1/2 can of FF onions. Spoon (dump) mixture into a 9″ square baking dish (1 1/2 quart). Press along sides & bottom to form a shell.
Combine soup, milk, turkey, and peas; pour into stuffing shell.
Bake covered at 350º for 30 min. Top with remaining FF onions & bake uncovered for 5 min. longer.
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