Here’s a delicious Cranberry Turkey Spinach Casserole recipe you can make with leftover turkey or as a cozy fall/winter meal:
Cranberry Turkey Spinach Casserole
Ingredients
- 3 cups cooked turkey, shredded or cubed
- 3 cups fresh spinach (or 1 ½ cups frozen, thawed & squeezed dry)
- 1 cup dried cranberries or 1½ cups whole-berry cranberry sauce
- 1 can (10.5 oz) cream of chicken or cream of mushroom soup
- ½ cup sour cream or Greek yogurt
- 1 cup chicken broth
- 1 cup shredded mozzarella or Swiss cheese
- ½ cup grated Parmesan
- 2 cups cooked rice or cooked pasta (optional but recommended)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ½ tsp rosemary
- Optional topping: 1 cup panko or crushed Ritz crackers mixed with 2 tbsp melted butter
Instructions
-
Preheat Oven:
Preheat to 375°F (190°C). Grease a 9×13 baking dish. -
Sauté aromatics:
In a pan, heat oil/butter. Add diced onion and cook until soft (about 4 minutes).
Add garlic and cook 1 minute more. -
Combine casserole base:
In a large bowl, mix:- soup
- sour cream/Greek yogurt
- chicken broth
- thyme, rosemary, salt, pepper
-
Mix everything together:
Add to the bowl:- turkey
- spinach
- cranberries or cranberry sauce
- cooked rice/pasta (if using)
- mozzarella or Swiss cheese
Stir until evenly combined.
-
Assemble:
Spread mixture into the baking dish.
Top with Parmesan.
Add optional buttery panko/cracker topping. -
Bake:
Bake 25–30 minutes, until bubbling and golden on top. -
Rest & serve:
Let cool 5–10 minutes before serving.
Serving Suggestions
- Add toasted pecans or walnuts for crunch.
- Serve with a side salad or roasted veggies.
- Drizzle with extra cranberry sauce for brightness.
If you'd like, I can also give you:
✔ a version without condensed soup
✔ a gluten-free option
✔ a low-carb version
✔ a printable recipe card
✔ nutrition info
What would you like?
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