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Welcome to Will It Casserole?, where I take your favorite recipes and turn them into scrumptious layered casseroles. This week, I’m presenting a full Thanksgiving meal in a single dish, and trust me, it’s absolutely glorious, my friends.
We all know the best way to enjoy Thanksgiving dinner is to pile everything—also known as 'many casseroles'—onto your plate, then mix it all together so the various flavors blend into one glorious mega casserole. This recipe simplifies that process, delivering all the Thanksgiving classics in a single, perfect bite.
What’s fantastic about a Thanksgiving casserole is that it’s perfect for using up leftovers, or you can make it from scratch and savor the taste of Thanksgiving throughout the year. I’ve kept things classic here, but feel free to experiment with the layers and add any of your autumn favorites that I might have overlooked. To craft this holiday-inspired, layered marvel, you’ll need the following ingredients:
2 cups of stuffing or dressing (I used my miso mushroom stuffing)
1/2 pound cooked turkey (If you’re not using leftovers, most delis have it right now.)
3/4 cup gravy
2 large sweet potatoes, peeled and cooked
2 tablespoons butter
1 teaspoon salt
1/2 pound green beans
1 can condensed cream of mushroom soup
1 cup of whole milk
1 tablespoon Worcestershire sauce
Pepper to taste
1/2 cup chopped pecans
1/2 tablespoon butter
A drizzle of maple syrup
French’s crispy fried onions
Jellied cranberry sauce
Start by spreading your stuffing or dressing in the casserole dish to form the first layer. Then, add the cooked turkey on top, and generously pour gravy over the entire mound of turkey and stuffing.
Mash your cooked sweet potatoes with melted butter, season with salt and pepper, and layer them on top of the turkey. After rinsing and de-stemming the green beans, cook them briefly in boiling water until they’re tender but still crisp. Immediately transfer them into an ice bath to halt the cooking process, then layer them over the sweet potatoes.
In a bowl, mix the condensed soup, milk, and Worcestershire sauce, seasoning with freshly ground pepper. Whisk well, then pour the mixture over the green beans. Bake in a 375-degree oven for about 25 minutes, until the edges are bubbling. While that’s baking, melt 1/2 tablespoon of butter in a pan and toast the pecans until they’re fragrant. Drizzle a bit of maple syrup, stir the nuts, and sprinkle with a pinch of salt. Once the casserole has baked for 25 minutes, top it with the pecans and crispy onions, then bake for an additional seven minutes.
Slice the cranberry sauce into semi-circles and arrange them around the edge of the casserole dish in a beautiful pattern. Serve right away.
I’m a huge fan of big food piles, and this was one of the most delicious piles I’ve ever devoured. Like any great Thanksgiving feast, it was a delightful medley of flavors, perfectly balanced with the right amounts of fat, salt, and sweetness. Though transforming multiple casseroles into one was a risky move texture-wise, the fresh green beans, pecans, and crispy onions added a satisfying crunch, preventing the whole dish from becoming too mushy.
While every layer had its purpose, the true highlight of this dish was the cranberry petals. Not only did they bring that sweet, tangy punch essential for a perfect turkey dinner, but they also made the entire casserole look surprisingly elegant—no small feat, since casseroles aren’t typically known for their visual appeal.
