Roast Turkey Tator Tot Casserole is a delicious twist on a comfort food classic and is a great way to use up your leftover turkey.

If you’ve got leftover turkey, you’re going to want to make this turkey tator tot casserole, trust me.  It’s an updated twist on classic tator tot casserole, but just as comforting as the original that you grew up with.  

It’s also less of a guilty pleasure because it’s got a delicious, easy-to-make homemade sauce instead of canned cream soup.  Plus it has more veggies than the classic version.

If you’re not a fan of the mix of veggies that I use, feel free to make substitutions.  I think green beans, peas and/or carrots would also be tasty in this casserole.  Basically, any vegetable you like.

This dish is also great because you can make it ahead of time and freeze it for later.  I actually like to divide this  into two smaller pans, eat one right away and tuck one away in the freezer to pull out on a busy weeknight.  

Or, if you have lots of leftover turkey, you could easily double the recipe and make two full size casseroles.  So what are you waiting for?  Get in the kitchen and make some of this comfort food goodness!

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Yield: 6

Roast Turkey Tator Tot Casserole

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Roast Turkey Tator Tot Casserole is a delicious twist on a comfort food classic and is a great way to use up your leftover turkey.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 red pepper, chopped
• 2 ribs celery, chopped
• 4 ounces sliced cremini mushrooms
• 2 clove garlic, minced
• 2 tablespoons flour
• 1 cup turkey or chicken stock
• 1 cup whole milk
• 1 tablespoon fresh thyme, chopped, or 1 tsp dried
• 1 tbsp fresh sage, chopped
• 2 tablespoon flat leaf parsley, chopped
• pinch of freshly grated nutmeg
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups leftover roast turkey, diced
• 1 32 oz bag tator tots

Instructions

Preheat oven to 400 degrees.

Coat 1- 9×13 pan or 2- 8×8 pans with cooking spray.

In a large skillet, heat olive oil over medium heat.

Add onion, red pepper and celery.

Sauté until vegetable are starting to soften.

Add mushrooms and sauté until they release their moisture and start to brown.

Stir in garlic and cook for 1 minute.

Sprinkle mixture with flour and stir until coated.

Slowly add stock and milk, stirring constantly.

Bring mixture to a bubble and cook until thickened.

Stir in thyme, sage, parsley, nutmeg, salt, pepper and diced.

Pour mixture into prepared pan and top with tator tots.

Bake in preheated oven for 25-30 minutes, until sauce is bubbly and tator tots are browned and crispy.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 569Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 103mgSodium: 1269mgCarbohydrates: 51gFiber: 4gSugar: 5gProtein: 33g

ENJOY!