Friday, December 26, 2008

Using Your Holiday Leftovers

Okay, so if you’re anything like my family, you have a ton of leftover food from the holidays, and not a clue what to do with it all. When I was in college, I fondly remember wrapping up as much as possible and bringing it back with me! This year, I’m determined to find a creative way to use the leftovers – they certainly aren’t going to waste. Here are some great recipes that call for ingredients you probably have taking up room in your refrigerator right now or staples you should have in your pantry if your relatives did indeed suck you dry. Try them out and let me know which is your favorite!

Here are some other sites that can help you use every last bit of your holiday leftovers:

Turkey and Stuffing Casserole
Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup milk or water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots),
2 cups cubed cooked turkey or chicken
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 cup shredded Swiss or Cheddar cheese (about 4 ounces)


1. Spray a 2-quart shallow baking dish with the cooking spray.
2. Stir the soup and milk in a large bowl. Stir in the vegetables, turkey and stuffing. Spoon the mixture into the baking dish.
3. Bake at 400°F. for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese. Bake for 5 minutes or until the cheese is melted.

Tip: When you don't have any leftover turkey or chicken for this recipe, substitute 1 can (9.75 ounces) Swanson® Premium White Chunk Chicken Breast, drained.

Cheddar Potato Bake
3 cups mashed potatoes
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
⅓ cup sour cream or plain yogurt
Generous dash ground black pepper
1 green onion, chopped (about 2 tablespoons)

1. Stir the potatoes, soup, sour cream, black pepper and
onion in a medium bowl. Spoon into a 1 1/2-quart baking dish.
2. Bake at 350°F. for 30 minutes or until the potato mixture is hot.

Chicken Nachos
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
½ cup Pace® Chunky Salsa
2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water,
1 bag (about 10 ounces) tortilla chips
Chopped tomato
Sliced green onion
Sliced pitted ripe olives

1. Heat the soup, salsa and chicken in a 1-quart saucepan
over medium heat until the mixture is hot and bubbling, stirring often.
2. Spoon the chicken mixture over the tortilla chips.
Top with the tomato, onion and olives.

Some other great, easy leftovers recipe suggestions:
Easy Turkey Pot Pie
Chicken Pizza Muffins
Turkey Noodle Soup

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