Thanksgiving Leftovers Casserole

• 3 medium potatoes, peeled and cut into chunks
• 3 cups leftover cooked stuffing
• 2 cups cubed cooked turkey
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 teaspoon garlic powder
• 2 tablespoons plus 1/4 cup sour cream, divided
• 2 ounces cream cheese, softened
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 3/4 cup shredded cheddar cheese

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, preheat oven to 350u0b0. Spread stuffing into a greased 8-in. square baking dish. In a large bowl, combine turkey, soup, garlic powder and 2 tablespoons sour cream; spoon over stuffing.
3. Drain potatoes; mash in a small bowl. Beat in cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
4. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake according to directions.

potatoes, leftover cooked stuffing, turkey, condensed cream, garlic, sour cream, cream cheese, pepper, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/thanksgiving-leftovers-casserole/ (may not work)