Heat Level: Mild
Category: Main Dish - Poultry, Casserole -Poultry, Holiday/Seasonal - Thanksgiving

INGREDIENTS:
  • 1 (14 oz) package dry bread stuffing mix, prepared
  • 1 (8 oz) container sour cream
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 (10.75 oz) can condensed cream of celery soup
  • 1 package Rustlin’ Rob’s Artichoke Parmesan Dip Mix
  • 2 (14.5 oz) cans French-style green beans, drained
  • 2 cups cooked, chopped turkey meat
DIRECTIONS:
  1. Preheat oven to 350°F (175 degrees C).
  2. Prepare stuffing according to package directions.
  3. In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dip mix.
  4. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
  5. Bake in preheated oven for 30 minutes, or until browned and bubbly.

NOTE: This recipe is one of many ways to use all the leftover turkey that you might have from Thanksgiving.
ADAPTED FROM: Hope Robbins & Allrecipes.com
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Rustlin Robs Gourmet Food

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