This turkey casserole can be served any time of the day. I usually serve it for breakfast or dinner, but you can also serve this for brunch, lunch, or even for an afternoon snack. It’s a flavorful casserole that will be appreciated by anyone. Any cheesy dish that doesn’t have an overwhelming flavor is always the star of everyone’s table. Don’t hesitate to make this turkey casserole for your family! This will be a hit!

Just like I said, this isn’t just for a post-Thanksgiving feast. You can make this any time of the year whenever you feel like it. Because turkey’s amazing taste is for all seasons!

Ingredients

2 c Butterball turkey, cubed, leftover from Thanksgiving

1 c carrots, diced

1 medium onion, diced

8 oz green Giant mushrooms, sliced

1 c celery, diced

2 Tbsp Kerrygold butter, unsalted

1 Tbsp Bertolli olive oil, extra virgin

1 tsp McCormick thyme, dried

leftover mashed potatoes from Thanksgiving

kosher salt and McCormick freshly ground black pepper to taste

3 Tbsp Kerrygold butter, unsalted for dotting top

McCormick paprika, sweet mild, to taste

Instructions

Saute vegetables in butter and olive oil until tender but not brown. Sprinkle with salt, pepper and thyme. Stir in cooked, cubed turkey.