Ah yes—Cranberry Turkey Spinach Casserole—a cozy, slightly tangy, and savory dish that’s perfect for using leftover turkey or making a comforting dinner 🍗🍂🥘. Here’s a detailed recipe:
🥘 Cranberry Turkey Spinach Casserole
Ingredients (serves 6)
- 2 cups cooked turkey, shredded or chopped
- 2 cups fresh spinach, roughly chopped (or frozen, thawed and drained)
- 1 cup cooked rice, quinoa, or pasta
- 1 cup cranberry sauce (homemade or canned)
- 1 cup cream of mushroom soup (or cream of chicken)
- ½ cup sour cream or Greek yogurt
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 cup shredded cheddar or Swiss cheese (divided)
- Optional topping: ½ cup breadcrumbs mixed with 2 tbsp melted butter
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Prepare the base
- In a large bowl, combine shredded turkey, chopped spinach, cooked rice/pasta, cranberry sauce, cream soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Assemble casserole
- Spread mixture in a greased 9×13-inch baking dish.
- Sprinkle half of the shredded cheese on top.
- Optional: sprinkle breadcrumb mixture over the cheese for a crunchy topping.
- Bake
- Bake 25–30 minutes until heated through and cheese is melted and bubbly.
- Add remaining cheese
- Optional: Add remaining cheese 5 minutes before the end of baking for a gooey top layer.
- Serve
- Let sit 5 minutes before serving. Perfect with a side salad or roasted vegetables.
Tips for the Best Casserole
- Cranberry balance: Adjust cranberry sauce to taste for sweeter or tangier flavor.
- Spinach: Fresh or frozen works; just make sure frozen is well drained.
- Make-ahead: Assemble the casserole the night before, cover, and bake the next day.
- Extra flavor: Add sautéed onions, garlic, or a sprinkle of thyme for more depth.
If you want, I can give a “rich, creamy, Thanksgiving-style version” with a velvety cheese sauce, toasted pecan topping, and extra herbs—it’s indulgent and perfect for holiday leftovers.
Do you want me to do that?
