Leftover Special Casserole Food

LEFTOVER SPECIAL CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add egg noodles, and cook for 8 to 10 minutes, or until done; drain.
• Layer noodles, mixed peas and carrots, onions, and ham in prepared baking dish. Mix together soup and milk, then pour mixture over casserole. Season with salt and pepper, then press with the back of a fork to help soup mixture seep through casserole layers.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and hot.

LEFTOVER CASSEROLE

Steps:

• Add the hot water to the stuffing and set aside.
• Mix everything else together in a casserole dish. Top with the stuffing.
• Bake, uncovered, for 30 minutes at 350°F, or until casserole is bubbly and stuffing is a little crusty.

LEFTOVER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the ham/leftover meat, macaroni, cheese, milk, soup, vegetables, salt and pepper and mix well. Spread mixture into a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.

20 WAYS TO USE LEFTOVER SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a leftover sausage recipe in 30 minutes or less!

LEFTOVER MEAT CASSEROLE

Steps:

• Arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top.
• Blend soups and gravy.
• Pour over top.
• Combine grated cheese with breadcrumbs and sprinkle on top.
• Bake at 350*F for 45 minutes.

THANKSGIVING LEFTOVER CASSEROLE

Steps:

• Preheat oven to 400-degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8x8 glass baking dish.
• Evenly press on leftover mashed potatoes and sprinkle corn over the top.
• Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).
• Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.

LEFTOVER TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
• Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
• Preheat the oven to 350 degrees F.
• Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
• Preheat the oven to 400 degrees F.
• Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.