This year it consisted of:
A few cups of chopped leftover turkey
A cup of leftover gravy
½ cup of leftover diced onion
A cup of frozen peas (we didn’t have any leftover veggies)
1 can of cream of mushroom/chicken soup
1 cup of shredded medium cheddar cheese
¾ cup of parmesan cheese
A few tbsp of bacon bits (usually I like to fry fresh bacon and crumble it in but we didn’t have any)
A sprinkle of dried thyme leaves
A sprinkle of garlic powder
A sprinkle of oregano
A sprinkle of fresh ground pepper
1 box of bowtie pasta (cooked and drained, reserve a cup or two of pasta cooking water)Breadcrumbs or crushed up or leftover club crackers from Thanksgiving’s crab dip. Crushed potato chips work well too.
Preheat oven to 350˚F
Mix first 12 ingredients in a large bowl.Add pasta and fold till incorporated, using reserved pasta cooking water till you have a creamy casserole. The turkey really dries this out so make it pretty creamy.
Spread this mixture into a 13x9 baking dish that’s been sprayed with cooking spray.
Top with a thin layer of breadcrumbs/crackers/chips and add a sprinkle of Paprika for color.
Everything is cooked so you’re just heating it through at 350˚F for 25 minutes
Serve nice and not with left over wine. You got use it up anyway right?!?!
This is really a very flexible recipe. If you have leftovers that you think would be a good addition then go ahead and throw them in there. Enjoy!!