Loaded Festive Roast Potato Casserole – This Loaded Festive Roast Potato Casserole recipe makes good use of festive or sunday lunch leftovers.
A fabulous New Year, Boxing Day, Post Thanksgiving or a Sunday Roast Leftovers Recipe
A fabulous New Year, Boxing Day, Post Thanksgiving or a Sunday Roast idea – my recipe for Loaded Festive Roast Potato Casserole makes good use of leftovers.
We are well into the New Year now, and I am still using leftovers from Christmas Dinner and New Year’s Day lunch that I squirreled away in the freezer.
I have called this a casserole, as it’s between a casserole and a bake, as you cook it with any leftover gravy, as well as bread sauce, so it it quite moist.
I baked this in my later mother’s Falcon Enamel round roaster, which has a lid; however, I removed the lid for the last 10 minutes to crisp up the top.
The leftovers that you can use are endless, but these are what I had to hand when I made this last time:
If I’d had Bread Sauce left over, I would have added that too, as well as some Slow Cooker & Air Fryer Turkey Crown.
And of course, any other cooked meats, cheese or cooked veggies would work well in this recipe for Loaded Festive Roast Potato Casserole too.
If you don’t have any gravy leftover, then it’s fine to make some with a stock pot cube, or even gravy granules – maybe add a splash of wine to elevate it!
I served this twice for us – the first time I served it for brunch with a couple of fried eggs, and the second time, for supper with a seasonal salad, pickles and chutney.
I hope you enjoy this as much as we did, and please let me know what substitutions you made based on what you had leftover and in your freezer, Karen
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Recipe
Loaded Festive Roast Potato Casserole
Yield:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
A fabulous New Year, Boxing Day, Post Thanksgiving or a Sunday Roast idea – my recipe for Loaded Festive Roast Potato Casserole makes good use of leftovers.
We are well into the New Year now, and I am still using leftovers from Christmas Dinner and New Year’s Day lunch that I squirreled away in the freezer.
I have called this a casserole, as it’s between a casserole and a bake, as you cook it with any leftover gravy, as well as bread sauce, so it it quite moist.
I baked this in my later mother’s Falcon Enamel round roaster, which has a lid; however, I removed the lid for the last 10 minutes to crisp up the top.
The leftovers that you can use are endless, but these are what I had to hand when I made this last time:
- Gravy
- Stilton Cheese from the Cheese Board
If I’d had Bread Sauce left over, I would have added that too, as well as some Slow Cooker & Air Fryer Turkey Crown.
And of course, any other cooked meats, cheese or cooked veggies would work well in this recipe for Loaded Festive Roast Potato Casserole too.
If you don’t have any gravy leftover, then it’s fine to make some with a stock pot cube, or even gravy granules – maybe add a splash of wine to elevate it!
I served this twice for us – the first time I served it for brunch with a couple of fried eggs, and the second time, for supper with a seasonal salad, pickles and chutney.
I hope you enjoy this as much as we did, and please let me know what substitutions you made based on what you had leftover and in your freezer, Karen
Ingredients
- 600g to 800g cooked roast potatoes
- 6 to 8 roast parsnips
- 200g to 250g cooked meat such as ham, gammon, turkey, or chicken etc
- 100g to 150g sausagemeat stuffing or stuffing balls
- 450g to 500g cooked fresh vegetables such as Brussels sprouts, carrots, peas etc
- 4 to 5 tablespoons cooked spiced red cabbage
- 300ml gravy
- 8 pigs in blankets, or bacon from the sausagemeat stuffing
- 115g crumbled cheese, such as Stilton, Cheddar, or Wensleydale etc
Instructions
- Pre-heat the oven to 200C/180C Fan/400F/Gas 6. Lightly grease an ovenproof casserole dish that has a lid.
- Cut the roast potatoes in half, and squash them down to line the base of the casserrole dish; add the parsnips, the the following ingredients: shredded or diced cooke meat, stuffing, diced or halved cooked veggies, red cabbage, then pour the gravy over the top.
- Cut the pigs in blankets in half if using, or lay the bacon from the stuffing loaf across the top of the casserole ingredients.
- Sprinkle the cheese over the top and place the lid on. Bake in the pre-heated oven for 25 to 30 minutes, removing the lid for the last 10 minutes to allow the top to become crispy.
- Serve straight away with cranberry sauce and extra gravy if needed.
Notes
If you don’t have any gravy leftover, then it’s fine to make some with a stock pot cube, or even gravy granules – maybe add a splash of wine to elevate it!
The leftovers that you can use are endless, but these are what I had to hand when I made this last time:
- Brussels Sprouts
- Carrots
- Roast Potatoes
- Roast Parsnips
- Sausage, Bacon & Sage Stuffing Loaf
- Fruity Aromatic Slow Cooker Ham (Gammon)
- Gravy
- Stilton Cheese from the Cheese Board
Serve with fried or poached eggs, and grilled tomatoes for brunch, or with salad for supper.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 1482Total Fat 70gSaturated Fat 20gTrans Fat 2gUnsaturated Fat 44gCholesterol 194mgSodium 4848mgCarbohydrates 144gFiber 27gSugar 28gProtein 72g
