Leftovers Casserole (dairy-free, gluten-free, egg-free)

This is a great casserole for using up leftovers after a big meal like Thanksgiving or just a family Sunday dinner.  It takes the meat, gravy, stuffing, vegetables, and potatoes and puts them together into one dish that’s easy and my family loves it.  You’ll want a deep casserole dish so that you can get four layers. You could also make this quick and easy using rotisserie chicken or turkey breast.

Grease a 9″ round, 5-7″ deep casserole dish. Preheat oven to 350 degrees.

The first layer consists of:

  • 2 cups of diced meat (chicken, beef, turkey, pork)
  • 2 cups  gravy (see recipe under Sauces)

The second layer consists of:

  • 2-3 cups of stuffing (see recipe under side dishes)

The third layer consists of:

  • 2-3 cups of leftover vegetables (I used my leftover string bean casserole; see recipe under side dishes)

The last layer consists of:

  • 2-3 cups of mashed potatoes, or in my case, mashed celery root and parsnips (see recipe under side dishes)

Bake 30-45 minutes until the gravy starts bubbling to the top and the top is browned.

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