Turkey Day Leftover Casserole

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. A great way to put those Thanksgiving leftovers to good use.

Servings: Serves 6 – 8

Ingredients:

• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 bunch of green onions, diced including some of the green part.
• 15-oz can chopped tomatoes with chili pieces included or without chilies if you want a mild dish.
• 5 to 6 cups leftover turkey, this can be slices or chunks.
• 6 slices Swiss cheese
• 20 oz of organic cream of mushroom soup — you can use the fancy Portobello mushroom soup if you’d like; don’t use the cheap stuff like Campbell’s it’s full of preservatives
• 1/2 cup white wine or water if you don’t use alcohol.

Optional:

• If your family made stuffing you can add a light layer of stuffing on top. Take it easy and don’t eat any other bread with this meal.
• Cayenne pepper

Instructions:

Preheat your oven to 350 degrees.

Put your green peppers, red peppers and your onions into a 9″ x 13″ inch casserole dish. Pour on the tomatoes right from the can without draining them. Mix it into the peppers. Layer on your turkey. Place the Swiss cheese slices on top of the turkey.

In a bowl, stir together the wine and the mushroom soup. Then pour that over the turkey and cheese and around the casserole.

Lastly, layer on the stuffing. Take it easy. Just include enough for flavor, this is not a stuffing-heavy dish. Now sprinkle with cayenne to taste. A nice light dusting will be enough to give it some new zip and a little different flavor than it had on Thanksgiving Day.

Pop the casserole in your oven and bake at 350 degrees for an hour.

Serve in large, shallow bowls like a stew. If you’re hungry, a nice light salad on the side and a piece of bread to soak up the extra sauce should be plenty. Then on to leftover desserts!

Enjoy!

Cheers,