Gobble it up

By Ashleigh Noyes
Tribune Columnist

Thanksgiving leftovers are always a big deal at our house! I think we survive on them for 4-5 days after the big holiday. So, I always need to think of creative ways to not waste the food stored very generously in the clear plastic containers in my refrigerator.
I usually don’t have to worry too much about anyone getting into my hidden stash of leftover meals–because my husband and my kids are more into being served hot food on a plate rather than digging through the fridge to have to warm up their own food. I know, I know, but it actually is a benefit most of the time because then I control the whole fridge! The one I have to watch is the refrigerator thief, my youngest sister Alyssa! She sneaks in when I am at work and the food just disappears like Santa’s cookies on the fireplace. This year, it won’t be so easy!!!  I have a plan and this recipe is part of it.

Leftover Turkey Casserole

1 2/3 cups  hot water
1 pkg. stuffing mix for turkey
4 cups  chopped cooked turkey
1 pkg.  (14 oz.) frozen green beans, thawed, drained
1 can  (10-3/4 oz.) condensed cream of chicken soup
3/4 cup  milk
1-1/2 cups shredded cheddar cheese
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Heat oven to 350ºF.
Add hot water to stuffing mix; stir just until moistened.
Combine turkey and green beans in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
Bake 30 min. or until heated through.