Oh yes—Cranberry Turkey Spinach Casserole is like Thanksgiving in a dish 🦃🍂🌱: savory, slightly sweet, and super comforting. Here’s a full recipe for it.
🦃 Cranberry Turkey Spinach Casserole
Ingredients (6 servings)
- 2 cups cooked turkey, shredded or diced
- 4 cups fresh spinach (or 1 package frozen, thawed and drained)
- 1 cup cooked rice, quinoa, or small pasta (optional for bulk)
- 1 cup cranberry sauce (whole-berry or fresh-cooked)
- 1 can (10–12 oz) cream of mushroom or cream of chicken soup
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or Gruyère)
- ½ cup toasted pecans or walnuts (optional crunch)
- ½ cup breadcrumbs or fried onions for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Mix casserole filling
- In a large bowl, combine turkey, spinach, rice/pasta (if using), cranberry sauce, soup, milk, seasonings, and half the cheese.
- Transfer mixture to the prepared dish.
- Top with remaining cheese and optional breadcrumbs or nuts.
- Bake uncovered 25–30 minutes, until bubbly and golden on top.
- Serve warm, straight from the oven.
Tips & Variations
- Spinach: Sauté lightly first if using fresh, so it doesn’t release water while baking.
- Cranberries: For extra flavor, add a tablespoon of orange zest.
- Cheese: Gruyère or Swiss adds a nutty flavor; cheddar gives classic comfort.
- Make it ahead: Assemble a day in advance; bake 35–40 min when ready.
If you want, I can also give a “ultra-festive version” with sweet potatoes, caramelized onions, and a crunchy pecan topping—it’s like holiday casserole magic.
Do you want me to make that version?
