Turkey Casserole

Hopefully you saved some Turkey and gravy from thanksgiving. If you did, I got a great tasting casserole for you that is easy to make.

It’s just layers of potatoes, zucchini, onions, gravy and bacon complimented with gravy and fresh spices.


  • Lasagna dish (choose the proper size for the amount of left overs you have)
  • Cutting board and knife
  • Tin foil
  • Various sizes of bowls for your mixings
  • Spoon
  • Hot mitts


  • About 2 cups of shredded or bite sized pieces of turkey (I used white and dark meat)
  • 1 to 2 large baking potatoes (washed and sliced thin)
  • 1/2 of vidilia sweet onion (peeled and sliced thin)
  • 1 zucchini sliced thin
  • 1 – 1/2 cup of turkey gravy cold
  • 1 package of uncooked bacon
  • Salt and pepper
  • Spray butter (pam)
  • Fresh tyme, rosemary and oregano (in a small bowl remove the leaves from the spices for easy access)

Preheat oven to 350°
Spray inside your dish with butter

    Have all your spices, vegetables, gravy and meat ready to go. Keep everything close by so you can reach and build your casserole easily. 

    First layer your potatoes.

    Next your meat and gravy. Dollop the gravy throughout the dish. Sprinkle salt and pepper.

    Next layer of onions. Lightly add some fresh spices evenly throughout.

    Now repeat the same process you started with excluding the onions. You only want 1 layer of onions.

    Cover the entire top with bacon and fresh spices.

    Cover with tin foil and bake till potaoes are tender, about an hour and a half.

    Once potatoes are cooked, remove tin foil, place back in the oven to crisp your bacon. About 15 minutes.

    Remove rosemary stems and serve. 

    Depending on your size of dish, serves about 8.

    Serve warm.


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