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This is one way to eat your leftovers and it is simply uh-mazing. You need to give this recipe a shot. Let’s hear it from Dining With Alice:
When I make this hotdish, it’s really important to get that bacon super crispy. Doing this will keep the bacon crispy in the casserole and gives off really great smoky bacon flavor to the turkey. Adding seasoning like garlic salt and rubbed sage, brings out the turkey flavor and makes it a perfect post-Thanksgiving leftover meal. I used frozen peas in my casserole, but you could also use leftover green beans or even layer green bean casserole right in there. The gravy beans will fit right in!
Every year, my family has an insane amount of leftover food after the holidays. Even after I send our guests home with plates heaped with food I still have an overabundance. You can imagine my delight when I came across this Thanksgiving leftovers casserole 🙂
16 ounces bacon ends or 16 ounces thick-cut bacon (cut into small pieces)
3 cups cooked turkey (chopped)
1 tsp McCormick onion powder
1 tsp garlic salt
1 tsp rubbed sage
16 ounces frozen peas
2 (10¾ ounces) cans Campbell’s Cheddar Cheese soup
1 container (8 ounces) Daisy sour cream
2 cups Kraft Sharp Cheddar (shredded)
1 package (32 ounces) of Ore Ida Tater Tots
Preheat oven to 375.
Over medium heat in a frying pan, cook bacon until very brown and crispy. Add cooked turkey, onion powder, garlic salt and rubbed sage. Sauté over low heat for 8 minutes. Drain fat from pan and pour meat mixture into the bottom of a 9×13 casserole pan.
On top of the meat mixture, add frozen peas. Then spread cheddar soup, sour cream, and shredded cheese. Top with tater tots.
Bake 1 hour uncovered.
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Quick Tip: Instead of tater tots use tater crowns for a little something different. Ore Ida makes them.
Big thanks to Dining With Alice for this delicious recipe!