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After Thanksgiving: Turkey, Beans, and Rice Casserole

March 21, 2012

If your refrigerator looks anything like ours on the day after Thanksgiving, you're looking at The Leftovers That Ate the Fridge and thinking about soup and sandwiches. We happen to love sandwiches, but here's another meal idea for anyone who's long on leftovers and short on energy. Our easy, perfectly seasoned Turkey, Beans, and Rice Casserole puts that delicious turkey to new use, in a brand new dish.What do you normally do with Thanksgiving leftovers?  Let us know in the comments, or on Facebook, or Twitter.Serves: 8-10


1 15 oz. can Glory Foods Red Beans and Rice1 10 oz. can of cream of mushroom soup2 cups turkey, cooked and diced 1/2"1/2 cup milk2 cup day-old stuffing3/4 cup cheddar cheese, grated


  1. Preheat oven to 350 degrees.
  2. Grease a 1.5-quart casserole dish.
  3. Mix Glory Foods Red Beans and Rice, cream of mushroom soup, cooked turkey, milk, and stuffing. Mix thoroughly.
  4. Top with cheddar cheese and bake for 45 to 50 minutes.
  5. Remove from the oven and serve hot.

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