Leftover Vegetable Casserole Recipes

LEFTOVER VEGETABLE CASSEROLE

Leftover Vegetable Casserole image

Make and share this Leftover Vegetable Casserole recipe from Food.com.

Provided by yrragnelg

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups potatoes
2 cups broccoli
2 cups cauliflower
1 cup carrot
1/2 medium onion
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 cup 2% low-fat milk
2 tablespoons butter
2 tablespoons flour
2 ounces cheddar cheese

Steps:

Chop and steam all vegetables.
Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
Put vegetables in casserole dish and top with sauce and cheese.
Cook till cheese is melted.

CHICKEN VEGETABLE CASSEROLE

Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

THANKSGIVING TURKEY VEGETABLE LEFTOVER CASSEROLE

Thanksgiving Turkey Vegetable Leftover Casserole image

What to do with those leftovers? Here is what I did today being 2 days after Thanksgiving 2009. Results were fantastic and all eaten up! The key is to use your leftover ingredients and cans of food you did not use that were brought to prepare the feast. For me that was evaporated milk and chicken broth. Use what you have for vegetables. If I had yams, I would have definatly used that for a topping too.

Provided by Robyn in DFW

Categories One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups of diced cooked turkey
14 ounces chicken broth
1 cup evaporated milk
1 cup corn
1/4 cup broccoli
1/4 cup diced onion
1/4 cup cauliflower
margarine or butter
1/4 cup flour
salt
pepper
mashed potatoes

Steps:

Put margarine or butter in non stick skillet and melt. Add flour and whisk till smooth. Add onion and saute. Add broth and milk and bring to a bubble. Add vegetables, turkey, salt and pepper to the skillet mixture.
Take mixture and transfer to a large pie or small casserole dish.
Add mashed potatoes to either a large gallon size baggie, cut edge of one end to create a tip or to a pastry bag and use a nice large sized tip.
Squeeze out the mashed potatoes onto the top of mixture creating small tear drops all across the entire top.
Put dish in oven on broil. Take out once the tips of the potatoes are browned.
Let cool for 15 minutes.
Enjoy!

Nutrition Facts : Calories 279.8, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.1, Sodium 339.9, Carbohydrate 16.5, Fiber 1.2, Sugar 1.5, Protein 33.3

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