Sunday, November 28, 2010

Left Over Lasagna

I hope everyone had a fabulous Thanksgiving. I don't know about you, but I ate wayyyy too much. We had two 12 pound turkeys, with all the trimmings... and plenty of left overs afterward.

I spent two straight days last weekend watching Food Network and show after show gave great tips on how to improve your Thanksgiving dinner and ways to make use of all the left overs, but nothing I saw tops my moms turkey lasagna. She has been making it for years and it never gets old. (Especially since we only have it once a year.) It's super easy to make and tastes so great you almost forget Thanksgiving dinner ever happened. ;)


2 cups left over turkey (White and dark meat)
1/2 box lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup mayo
dollop of sour cream
2 stalks celery, chopped
1/4 white onion, diced
1/2 cup fresh mushrooms, chopped
2 8 oz bags of shredded mozzarella

1) Preheat oven to 350 degrees.
2) Cook lasagna noodles as directed on box.
3) Meanwhile, in a large bowl, combine soups, mayo, sour cream, celery, onion, mushroom and turkey. Mix until all ingredients are combined well.
4) Once noodles are cooked, spray an 11 x 7 baking dish with Pam, then lay 3 noodles in the bottom of the dish. Cover with 1/2 of the soup/meat mixture, then sprinkle with cheese. Lay another 3 noodles on top, then add the remaining mixture and top with more cheese. Lay the last 3 noodles on top then sprinkle with cheese. (Amount of cheese is up to you. Between the layers and the topping, I always end up using 16 oz of cheese.)
5) Bake for 35 - 45 minutes, until cheese is hot and bubbling. Let cool, then enjoy!

This is one dish I do not mind eating for a few days!

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