Leftover Turkey Casserole

It's not a secret that I'm a fan of casseroles.  Meat, starch and veggies are all taken care of in one dish.  Ideal in my opinion.

With this being said, they usually aren't healthy.  This one I'm showing you today definitely isn't healthy, but you'll be happy to know I had just a small portion.  Enough to get my fix of creamy, comforting casserole.  I can't say the same for my husband who polished off the remaining portions in two days, but his metabolism is beyond good and well, he works like a dog some days, so he can do it.

I cannot.  Therefore I limited myself to two scoops.

If you threw pieces of leftover turkey in the freezer after Thanksgiving this dish is perfect for it.  Otherwise substitute with chicken.  Chicken goes with everything.

Leftover Turkey Casserole

4 c. shredded turkey or chicken

1/2 c. mayo

1 can cream of mushroom soup

1 c. leftover gravy

1 c. frozen peas

1/4 c. dijon mustard

2 c. dry pasta

1 t. dill weed

1 t. pepper

1 t. garlic salt

1/2 c. freshly grated parmesan cheese

dots of butter

In a large bowl combine all ingredients, except last two.  If too thick, thin out with a little milk.  Bake covered at 375 degrees for 30 minutes.  Remove lid or foil, sprinkle with parmesan cheese and dots of butter.  Bake an additional 15 minutes until golden brown.

Paula Deen's Sweet Potato Biscuits were served with this meal.  Yeah, pretty good.  Recipe to come.

This is a great one to make a day or two ahead if you know you'll be having a busy night during the week.  Nothing makes me happier than dinner already made before I get home.

But, what is really making me happy this week is getting in the holiday spirit.  It's automatic, once I know December 1st is nearing, my head automatically turns to Christmas music, Christmas cookies, Christmas decorating, Christmas gift giving, on and on.

Too bad, I haven't done any of that yet.  This week (or weekend) I promise!