Grandma's Thanksgiving Casserole Recipe

Grandma Rosezella’s 102nd Birthday + Her Thanksgiving Casserole Recipe (Gluten-Free Version!)

Celebrate Grandma Rosezella's 102nd birthday with her beloved Thanksgiving casserole recipe! Try the original or a gluten-free version, perfect for Thanksgiving leftovers and holiday dinners. Packed with family memories, simple ingredients, and heartwarming flavors.

Grandma Rosezella: Celebrating 102 Years

First off, I want to send a very special Happy 102nd Birthday to my incredible Grandma Rosezella! Yes, you read that right—102 years young and still bringing warmth, love, and laughter to everyone around her.

Grandma's favorite pastime was always cooking and baking, creating delicious meals for our family. Whether it was holiday feasts, Sunday dinners, or birthday celebrations, we knew her kitchen would be filled with the best scratch-made dishes.

Why do I talk about my grandparents so often here on the blog? Well, they’re a big part of my life, and last year I brought home many treasures from their house when some items did not sell in the auction. 

Plus, Grandma is often on my mind. She moved into a nursing home two years ago, and while it’s not her favorite place, it’s where she gets the care she needs.

Grandma reading the newspaper in 1950 something 

Despite being the oldest resident, she doesn’t let that slow her down. She’s still pushing other residents down the hall from her wheelchair and is always ready for Bingo. If they played Bingo every day, you better believe she’d be there with a lucky card in hand!

In honor of Grandma's 102nd birthday and her lifelong love of cooking, I’m excited to share one of her beloved recipes—her Thanksgiving Casserole. It’s a dish full of family tradition and flavor, and I’ve adapted it to fit my gluten-free lifestyle.

Grandma's Classic Thanksgiving Casserole Recipe

Every year, Grandma made sure no leftovers from our holiday dinners went to waste. Thanksgiving turkey always found its way into her famous Thanksgiving casserole. It became a cherished family tradition to transform leftovers into one-of-a-kind meals.

Ingredients:

1. 6 medium potatoes, peeled and chopped into chunks
2. 1 1/4 c chopped celery
3. 3/4 c chopped onion
4. 1/2 butter, cubed
5. 6 c unseasoned stuffing cubes
6. 1 t poultry seasoning 
7. 1/4 t rubbed sage
8. 1 c chicken broth
9. 4 c cubed turkey
10. 2 cans cream of chicken soup
11. 1 t garlic powder
12. 3/4 c sour cream, divided 
13. 4 oz cream cheese
14. 1/2 t pepper
15. 1/4 t salt
16. 1 1/2 c shredded cheddar cheese

Instructions:

• Bring potatoes to a boil, reduce heat, cover and cook for 15-20 minutes or until tender
• Sauté celery, and onion in butter until tender. Remove from heat, add stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Place in 9x13 baking dish
• Combine turkey, soup, garlic powder, and 1/4 c sour cream, spoon over stuffing mixture. Drain potatoes, mash in large mixing bowl. Beat in cream cheese, spread over turkey mixture.
• Sprinkle with cheese. Bake at 350 degrees for 35 minutes 

Now, I made some major modifications to Grandma's recipe based on what I had here, and what I am able to consume. 

My Gluten-Free Thanksgiving Casserole Recipe:

Ingredients:

1. Instant Mashed Potatoes prepared according to directions for 6 servings
2. 3 celery heart stalks, thinly sliced 
3. 1 medium onion, chopped
4. 2 lbs chicken thighs, cooked 
5. 1 T olive oil to coat skillet
6. Quinoa prepared according to package instructions (2 cups of chicken broth to 1 cup quinoa)
7. 1 t Italian seasoning
8. 1 t garlic powder
9. 1 can gluten free cream of mushroom soup
10. 4 oz cream cheese
11. Salt & pepper to taste
12. 1/2 c shredded cheddar cheese

Instructions:

• Place chicken thighs, celery, and onion into covered skillet on medium heat until chicken is cooked through, and onion/celery is tender
• Shred chicken and place into 9x13 baking dish, along with celery and onion
• Cook quinoa according to package (be sure to rinse quinoa before placing in water to boil), use chicken broth instead of water for added flavor
• Add quinoa to chicken mixture, along with cream of mushroom soup, garlic powder and Italian seasoning, stir well
• Prepare instant mashed potatoes according to directions (6 servings), stir in cream cheese, spoon on top of chicken mixture in baking dish
• Sprinkle shredded cheese to top and place into oven, bake at 350 degrees for 35 minutes
• Serve 

Substitutions and Tips for a Gluten-Free Meal:

• Since we had chicken instead of turkey, I used chicken. In my opinion, poultry is poultry so chicken and turkey can be interchanged.
• I do not buy potatoes since we only eat sweet potatoes, but I did have instant mashed potatoes and so I decided to use them. I almost used evaporated milk, a staple my mom uses, but it was expired. Instead, I used chicken broth, and it made the potatoes surprisingly creamy!
• I substituted quinoa for dressing, boiling quinoa in chicken broth provided more flavor than water.
• I completely omitted the sour cream, and did not feel the recipe was lacking in anyway. This dinner is very flavorful!

Do you see how I just jump in with both feet, and never really have a clear plan when I cook? I have always stumbled in a chaotic way in the kitchen, it drives my husband crazy, but I usually make it through. Do as I say, not as I do. It will eliminate a lot of unnecessary stress. 🤣

So, I had no idea if Grandma's Thanksgiving Casserole would turn out the way I decided to go about making it, but my No. 1 Taste Tester said YUM!

Hubby has had a rough week, and going with Grandma's approach to life, I decided to feed him. He loves Thanksgiving and Christmas dinners, and looks forward to those times when he doesn't have to eat gluten free food (I'm the only one in the family who is).

I will give him that he is a champ, and will eat most things I make, but he is not always so keen on gluten free food. I try my hardest to create one of a kind meals that do not necessarily taste gluten free, but sometimes it just doesn't happen the way I intend. 

I held my breath when he took the first bite because this recipe makes a lot of food, and we will probably be eating it for a week. I was so pleased when I asked if he would consider having this recipe again. 

With a resounding and very eager "Yes!" from him, I knew this was a recipe I had to share with y'all. I usually do not label my recipes as gluten-free because I like to think anyone would enjoy them, but this one was a bit out of my comfort zone. Still, I’m happy with how it turned out!

Let me know if you try Grandma’s classic version or my gluten-free take on it, and don’t forget to pin this recipe for Thanksgiving leftovers! We’d love to hear how your family enjoys it.

I would have never thought to put so many ingredients into one dish. My cooking style is pretty casual and easy peasy. 

Grandma, with her nearly 80 years of cooking, had a wisdom and ease in the kitchen that I’m still striving to achieve. I started cooking and creating my own dishes when I was 15, and even after 10 years of navigating gluten-free life, I’m still learning. But isn’t that the beauty of cooking? Each meal is a new adventure, and we never stop growing.

I’d love to hear how your own Thanksgiving Casserole turns out! Whether you stick to Grandma’s classic version or give my gluten-free adaptation a try, leave a comment below and share your story. Traditions like these are meant to be passed on, and I can’t wait to hear how your family enjoys it.

Side Note: This recipe may have taken me two hours, but it was worth every minute to keep Grandma’s tradition alive. Whether you're rushing through a weeknight meal or savoring a holiday feast, these family recipes are little reminders of the love and care that’s passed down with every bite.

Don't Forget to Pin for Later!

Ciao,

Cara