Cornbread & Leftover Turkey Casserole
This turkey casserole is the perfect way to use up leftovers!
Foto: Spend With Pennies
Ingredients
8 servings
- 10.5 ounces Campbell’s Condensed Cream of Mushroom Soup
- 2 cups cooked chopped turkey
- 1 ¼ cups Birds Eye frozen mixed vegetables (thawed)
- ½ teaspoon onion powder
- ¼ teaspoon poultry seasoning
- 8.5 ounces Jiffy Honey Corn Muffin Mix
- ¾ cup milk
- 1 egg
- ¾ cup shredded cheddar cheese
Steps
-
Preheat the oven to 375°F. Grease a 9" deep dish pie plate.
-
Combine soup, turkey, thawed vegetables, and seasonings in a bowl. Spread into the prepared pie plate.
-
In a separate bowl, combine Jiffy corn muffin mix, milk, egg, and cheese.
-
Pour the cornbread mixture over the turkey mixture.
-
Bake for 40 minutes or until the cornbread is cooked through.
-
Rest 10 minutes before serving.
Nutrition Facts (per serving)
266
kkal
Protein
17g
(31%)
Carbs
28g
(51%)
Fat
10g
(18%)
Macronutrients
Calories26613% DV
Protein17g34% DV
Carbs28g9% DV
Fat10g15% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 31.568
Per Serving
Rp 3.946/serving
🏠 Save ~Rp 63.136 compared to buying!
📋 Price Breakdown (22% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Campbell’s Condensed Cream of Mushroom Soup | 10.5 ounces | - | - |
| cooked chopped turkey | 2 cups | - | - |
| Birds Eye frozen mixed vegetables | 1.25 cups | - | - |
| onion powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| poultry seasoning | 0.25 teaspoon | - | - |
| Jiffy Honey Corn Muffin Mix | 8.5 ounces | - | - |
| milk | 0.75 cup | - | - |
| egg | 1 | - | - |
| shredded cheddar cheese | 0.75 cup | Rp 30.000/170g | Rp 31.368 |
*Estimated market prices, may vary by region
Source: Spend With Pennies
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