35+ Delicious Easter Leftover Dinner Recipes You Must Try

Easter dinner is often a feast of delicious flavors, from savory roasts to decadent sides and desserts.

However, after the holiday festivities, many of us find ourselves with a mountain of leftovers.

Rather than letting those tasty remnants go to waste, why not transform them into new and exciting meals?

Whether it’s leftover turkey, ham, vegetables, or mashed potatoes, there are countless ways to breathe new life into your Easter leftovers.

From hearty casseroles to sandwiches, soups, and beyond, leftover Easter dinners can be just as delightful as the original feast.

In this blog, we’ll share over 35 creative and delicious Easter leftover dinner recipes that are perfect for repurposing your holiday meal.

These recipes are designed to help you turn those extra servings into satisfying dishes that will keep your family and guests coming back for more.

Say goodbye to boring leftovers and hello to new, flavorful meals that are both easy to prepare and incredibly delicious!

35+ Delicious Easter Leftover Dinner Recipes You Must Try

Easter leftovers don’t have to be a chore to eat. With a little creativity, you can transform your holiday meal remnants into exciting new dishes that your family will love.

Whether you’re in the mood for a comforting casserole, a savory sandwich, or a hearty soup, there are endless possibilities for repurposing your leftovers.

Not only will this help reduce food waste, but it will also save you time and energy in the kitchen while still enjoying the rich, festive flavors of Easter.

So, the next time you find yourself with a fridge full of leftovers, try one (or more) of these 35+ Easter leftover dinner recipes, and make the most of your holiday feast!

Leftover Easter Ham and Cheese Quiche

This savory ham and cheese quiche is a delightful way to repurpose leftover Easter ham. Combined with eggs, cheese, and vegetables, it makes for a satisfying breakfast or dinner. The flaky crust holds everything together for a comforting and easy-to-make dish that everyone will love.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 cup leftover Easter ham, chopped
• 1 cup shredded cheese (cheddar or Swiss work best)
• 1/2 cup milk or cream
• 4 large eggs
• 1/2 cup diced onion
• 1/2 cup diced bell peppers (any color)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)
• 1 tbsp olive oil (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the diced onion and bell peppers, sautéing until soft (about 5 minutes).
3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined.
4. Add the sautéed vegetables and chopped ham into the egg mixture, stirring to combine.
5. Pour the mixture into the prepared pie crust, spreading it out evenly.
6. Sprinkle shredded cheese over the top.
7. Bake in the oven for 35-40 minutes or until the quiche is set and golden on top.
8. Let it cool slightly before slicing and serving.

This leftover ham and cheese quiche is perfect for a quick and tasty meal. It’s an excellent way to reduce food waste while enjoying a hearty dish that’s ideal for breakfast, lunch, or dinner. The combination of creamy eggs, savory ham, and melted cheese will surely satisfy your post-Easter hunger. This recipe can also be customized by adding any leftover veggies or herbs you have in your fridge, making it even more versatile.

Easter Lamb Shepherd’s Pie

Transform your leftover lamb into a hearty shepherd’s pie. With a flavorful filling made from shredded lamb, vegetables, and a rich gravy, topped with creamy mashed potatoes, this dish is a comforting family meal that brings new life to your Easter leftovers. It’s the ultimate way to enjoy lamb again, in a completely different and delicious form.

Ingredients:

• 2 cups leftover cooked lamb, shredded
• 3 cups mashed potatoes (preferably made with butter and cream)
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 cup onion, chopped
• 2 tbsp butter
• 2 tbsp flour
• 1 cup beef broth (or lamb broth)
• 1/4 cup heavy cream
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onions and carrots, cooking until softened (about 5 minutes).
3. Stir in the shredded lamb, peas, garlic powder, and season with salt and pepper.
4. Sprinkle the flour over the mixture and stir to combine. Slowly add the broth while stirring continuously to create a smooth sauce.
5. Once the gravy has thickened, add the heavy cream and adjust seasoning to taste.
6. Transfer the lamb mixture into a baking dish, spreading it out evenly.
7. Spoon the mashed potatoes over the top, spreading them to cover the filling completely.
8. Bake in the oven for 20-25 minutes, until the top is golden and slightly crispy.
9. Garnish with fresh parsley if desired and serve hot.

Easter Lamb Shepherd’s Pie is an excellent way to repurpose leftover lamb into a comforting and filling meal. The rich, savory filling paired with creamy mashed potatoes offers a complete meal that’s perfect for the whole family. This dish is not only a great way to use up leftovers but also an ideal solution for busy weeknight dinners. The warm, hearty flavors are sure to please even those who didn’t eat lamb during the holiday!

Easter Roast Veggie and Turkey Frittata

This leftover frittata is a perfect option for those who want to enjoy their Easter roast vegetables and turkey in a fresh, vibrant way. A frittata is an easy, one-pan dish that highlights the flavors of your leftovers, combined with eggs and cheese for a protein-packed, filling meal.

Ingredients:

• 2 cups leftover roasted turkey, chopped
• 1 cup leftover roasted vegetables (carrots, potatoes, Brussels sprouts, etc.)
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for greasing the pan)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the leftover roasted vegetables and turkey, stirring to combine. Heat for about 5 minutes until warmed through.
3. In a bowl, whisk together the eggs, milk, thyme, salt, and pepper.
4. Pour the egg mixture over the turkey and vegetable mixture in the skillet. Sprinkle shredded mozzarella cheese evenly on top.
5. Cook over low heat for about 5-7 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set in the center and golden on top.
7. Garnish with fresh herbs, slice, and serve warm.

The Easter Roast Veggie and Turkey Frittata is an ideal way to breathe new life into your holiday leftovers. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Packed with protein from the eggs and turkey, and enriched with the savory flavors of your leftover vegetables, this frittata is not only delicious but a quick and simple way to create a new meal from your Easter feast. This dish can be customized based on the vegetables and herbs you have left, ensuring no two frittatas are the same.

Leftover Easter Ham and Potato Soup

This creamy and comforting ham and potato soup is a perfect way to use up leftover Easter ham and any extra potatoes you might have. The combination of savory ham, hearty potatoes, and a rich broth makes for a warm and filling soup that’s ideal for a cozy dinner. It’s easy to prepare and guarantees a delicious, satisfying meal.

Ingredients:

• 2 cups leftover Easter ham, diced
• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
2. Add the diced potatoes to the pot and cook for 3-4 minutes, stirring occasionally.
3. Pour in the chicken broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
4. Stir in the diced ham and cook for an additional 5 minutes, allowing the flavors to meld together.
5. Use a potato masher to mash some of the potatoes in the soup to thicken the broth slightly, or use an immersion blender for a smoother texture.
6. Add the milk or heavy cream and stir until combined. Heat the soup until warm, adjusting seasoning to taste.
7. Serve hot, garnished with fresh parsley.

Leftover Easter Ham and Potato Soup is an easy, hearty dish that perfectly combines the flavors of your Easter meal into a new, comforting bowl of soup. The creamy base and tender potatoes pair wonderfully with the savory ham, making it a filling and satisfying dinner. This soup is ideal for colder evenings or when you want something hearty but simple to prepare. Plus, it can be stored in the fridge for a few days, making it a great meal prep option for busy days.

Easter Carrot Cake Pancakes

Take your leftover Easter carrot cake and transform it into delicious, fluffy pancakes. This recipe combines the flavors of classic carrot cake with the fluffy texture of pancakes, creating a breakfast or brunch dish that will make your leftover cake feel like a whole new treat. Perfect for a sweet start to the day!

Ingredients:

• 2 cups leftover carrot cake, crumbled (without icing)
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup buttermilk
• 1 large egg
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract
• Maple syrup (for serving)

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Gently fold the crumbled carrot cake into the wet ingredients. Be careful not to overmix; the cake should stay somewhat chunky.
4. Heat a griddle or non-stick pan over medium heat and lightly grease it with butter or cooking spray.
5. Pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve warm with maple syrup.

Easter Carrot Cake Pancakes are a fun and sweet way to use up leftover carrot cake. These pancakes have all the wonderful flavors of carrot cake, including the cinnamon, nutmeg, and sweet carrots, but with the fluffy, light texture of a pancake. Whether you serve them for breakfast or brunch, they are sure to impress anyone who tries them. This dish takes your leftover cake and turns it into a whole new breakfast experience, making it an innovative way to extend the enjoyment of your Easter feast.

Leftover Easter Roast Chicken Salad

This refreshing and hearty chicken salad makes use of your leftover Easter roast chicken. With a mix of fresh vegetables, creamy dressing, and tender chicken, this salad is a great way to transform your leftovers into a light but satisfying dinner. It’s a versatile dish that can be customized with whatever vegetables you have left from your Easter meal.

Ingredients:

• 2 cups leftover roast chicken, shredded
• 1/2 cup celery, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup dried cranberries or raisins (optional)
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh greens (lettuce, spinach, or arugula) for serving

Instructions:

1. In a large bowl, combine the shredded roast chicken, celery, red bell pepper, onion, cranberries (if using), and nuts.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the chicken mixture and toss to coat everything evenly.
4. Serve the chicken salad on a bed of fresh greens, or serve as a sandwich in pita pockets or on whole-grain bread.

Leftover Easter Roast Chicken Salad is a healthy, light, and satisfying way to enjoy your Easter leftovers in a completely new form. The creamy dressing pairs perfectly with the crisp vegetables and tender chicken, creating a delicious, refreshing meal. This recipe is highly customizable, allowing you to use any vegetables or add-ins you have on hand. It’s perfect for a quick and easy dinner or a flavorful lunch. Plus, it can be stored in the fridge for a couple of days, making it a great option for meal prep.

Leftover Easter Lamb and Vegetable Stir-Fry

This stir-fry is an excellent way to use up leftover Easter lamb and any fresh vegetables you have on hand. The savory lamb combined with vibrant vegetables and a flavorful stir-fry sauce creates a quick, delicious dinner that’s perfect for busy nights. This recipe is highly adaptable, allowing you to use any leftover veggies from your Easter meal.

Ingredients:

• 2 cups leftover roast lamb, thinly sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 cup snap peas or green beans
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp vegetable oil
• Cooked rice or noodles (for serving)
• Sesame seeds (for garnish, optional)

Instructions:

1. In a small bowl, mix the soy sauce, honey, rice vinegar, and sesame oil to create the stir-fry sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
3. Add the bell pepper, zucchini, carrot, and snap peas to the pan, stirring frequently. Cook for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Add the leftover lamb and stir to combine, allowing the lamb to heat through.
5. Pour the stir-fry sauce over the mixture and toss everything together until evenly coated.
6. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds, if desired.

Leftover Easter Lamb and Vegetable Stir-Fry is a quick, flavorful meal that transforms your leftover lamb into a fresh and exciting dish. The tender lamb, combined with crisp vegetables and a savory sauce, provides a satisfying and healthy dinner. This stir-fry is a great way to incorporate a variety of vegetables and is easily customizable depending on what you have in your fridge. Whether served over rice or noodles, it’s an easy, versatile dinner that makes great use of your holiday leftovers.

Easter Ham and Asparagus Frittata

This Easter Ham and Asparagus Frittata is a delicious, protein-packed meal that uses up leftover ham while incorporating seasonal asparagus. Perfect for a light dinner or a hearty breakfast, this frittata is full of flavor and can be enjoyed warm or at room temperature. It’s an easy, one-pan dish that can be made in under 30 minutes.

Ingredients:

• 1 cup leftover Easter ham, diced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 8 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar, Gruyère, or mozzarella)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the asparagus to the skillet and cook for an additional 3-4 minutes, until the asparagus is tender.
4. Stir in the diced ham and cook for another 2 minutes.
5. In a bowl, whisk together the eggs, milk, shredded cheese, salt, and pepper.
6. Pour the egg mixture over the ham and asparagus in the skillet, ensuring everything is evenly distributed.
7. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set. Then, transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and slightly golden on top.
8. Garnish with fresh herbs and serve.

The Easter Ham and Asparagus Frittata is a quick and satisfying meal that repurposes your leftover ham into a delightful new dish. The combination of eggs, ham, and asparagus creates a rich and savory frittata that’s perfect for any meal of the day. It’s a great way to enjoy Easter leftovers in a light yet hearty dish that feels fresh and satisfying. Plus, it’s easy to make and cleanup is minimal, making it a convenient option for busy evenings or a relaxing brunch.

Leftover Easter Lamb Shepherd’s Pie

Turn your leftover Easter lamb into a comforting Shepherd’s Pie that the whole family will love. This dish layers savory lamb with vegetables and rich mashed potatoes, creating a delicious and hearty meal that’s perfect for dinner. It’s a great way to repurpose your Easter lamb into a filling, flavorful dish.

Ingredients:

• 2 cups leftover roast lamb, shredded
• 2 cups mixed vegetables (carrots, peas, corn, etc.)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 cup beef or vegetable broth
• 1 tbsp Worcestershire sauce
• 4 cups mashed potatoes (leftover from Easter or freshly made)
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the mixed vegetables and cook for another 5 minutes.
4. Add the shredded lamb to the skillet, followed by the flour, and stir to combine. Cook for 2 minutes to remove the raw flour taste.
5. Pour in the broth and Worcestershire sauce, stirring until the mixture thickens, about 3-5 minutes. Season with salt and pepper to taste.
6. Transfer the lamb and vegetable mixture to a baking dish. Spread the mashed potatoes on top, smoothing them out into an even layer.
7. Bake in the oven for 15-20 minutes, or until the top is golden brown and the filling is bubbling.
8. Let the Shepherd’s Pie rest for a few minutes before serving.

Leftover Easter Lamb Shepherd’s Pie is a delicious and comforting way to reuse your holiday lamb. The tender lamb, savory vegetables, and creamy mashed potatoes come together to create a dish that’s rich, filling, and full of flavor. This dish is a great way to enjoy your leftovers in a new form and is perfect for a family dinner. It can also be made ahead and stored in the fridge, making it a convenient option for busy nights.

Leftover Easter Ham and Cheese Sliders

These Leftover Easter Ham and Cheese Sliders are a quick and easy way to transform your leftover ham into a satisfying meal. The combination of sweet Hawaiian rolls, savory ham, and melted cheese creates a delicious sandwich that can be baked to perfection. This recipe is perfect for a casual dinner, lunch, or even a party snack.

Ingredients:

• 12 Hawaiian rolls (slider buns)
• 2 cups leftover Easter ham, sliced
• 6 slices Swiss cheese (or your favorite cheese)
• 1/4 cup unsalted butter, melted
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Slice the Hawaiian rolls in half horizontally, keeping them attached as a single slab. Place the bottom half of the rolls in a greased 9×13-inch baking dish.
3. Layer the sliced ham and cheese evenly over the bottom half of the rolls.
4. Place the top half of the rolls on top of the cheese.
5. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Pour this mixture evenly over the tops of the sliders.
6. Cover the dish with aluminum foil and bake for 15 minutes.
7. Remove the foil and bake for an additional 5-10 minutes, or until the sliders are golden brown and the cheese is melted.
8. Garnish with chopped parsley, if desired, and serve.

Leftover Easter Ham and Cheese Sliders are a deliciously simple way to repurpose your holiday ham into a new and exciting meal. The sweetness of the Hawaiian rolls combined with the savory ham and melted cheese creates the perfect bite-sized sandwich. Whether you’re serving them for dinner, lunch, or as a party appetizer, these sliders are sure to be a hit. With minimal prep and a quick baking time, this recipe is a great option for busy nights when you want to make the most of your leftovers.

Easter Roast Chicken and Veggie Quesadillas

These Easter Roast Chicken and Veggie Quesadillas are a fun and flavorful way to use up leftover roast chicken and vegetables from your Easter dinner. The combination of tender chicken, sautéed veggies, and melted cheese, all crisped up in a tortilla, makes for a satisfying and easy-to-make dinner. These quesadillas are great for busy nights and can be served with a side of sour cream or salsa.

Ingredients:

• 2 cups leftover Easter roast chicken, shredded
• 1 cup leftover roasted vegetables (carrots, potatoes, etc.), diced
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 4 large flour tortillas
• 2 tbsp olive oil
• Salt and pepper to taste
• Sour cream or salsa (for serving)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened.
2. Stir in the leftover roast chicken and roasted vegetables, cooking for an additional 3-4 minutes until heated through. Season with salt and pepper to taste.
3. Remove the chicken and veggie mixture from the skillet and set aside.
4. Wipe the skillet clean, then heat the remaining tablespoon of olive oil over medium-high heat.
5. Place one tortilla in the skillet and sprinkle a layer of cheese on top. Add a generous portion of the chicken and veggie mixture, then top with another layer of cheese. Place a second tortilla on top and cook for 2-3 minutes on each side, pressing down gently with a spatula, until golden brown and the cheese is melted.
6. Repeat with the remaining tortillas and filling.
7. Slice the quesadillas into wedges and serve with sour cream or salsa.

Easter Roast Chicken and Veggie Quesadillas are a delicious and easy dinner that makes great use of your leftover roast chicken and vegetables. The crispy tortillas, combined with the flavorful chicken and veggies, create a hearty meal that’s perfect for any night of the week. Plus, they’re customizable to your tastes—add more cheese, switch up the veggies, or spice things up with some jalapeños or hot sauce. These quesadillas are a crowd-pleaser and a great way to transform your leftovers into a new, exciting dish.

Leftover Easter Potato and Ham Soup

This Leftover Easter Potato and Ham Soup is a creamy, comforting dish that’s perfect for using up leftover ham and mashed potatoes from your Easter feast. With a rich and creamy base, this soup combines tender ham, mashed potatoes, and vegetables to create a heartwarming meal that’s great for chilly evenings.

Ingredients:

• 2 cups leftover ham, diced
• 2 cups leftover mashed potatoes
• 1 cup frozen peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup milk or heavy cream
• 2 tbsp butter
• 1 tbsp flour
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the flour and cook for 1-2 minutes to form a roux.
3. Slowly add the chicken broth, whisking to prevent lumps. Bring the mixture to a simmer.
4. Stir in the leftover mashed potatoes and cook for 5-7 minutes, allowing the potatoes to break down and thicken the soup.
5. Add the diced ham, peas, milk or cream, and thyme. Stir to combine and simmer for an additional 10 minutes, until heated through.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve.

Leftover Easter Potato and Ham Soup is a rich, comforting dish that makes great use of your leftover ham and mashed potatoes. The creamy texture of the soup, combined with the savory ham and tender peas, creates a hearty and satisfying meal that is perfect for cooler weather. It’s a great way to repurpose your leftovers into something new, and it’s an easy dish that can be prepared in under 30 minutes. This soup is ideal for cozy family dinners and can be served with crusty bread for an even more filling meal.

Leftover Easter Lamb Shepherd’s Pie

Transform your leftover Easter lamb into a hearty and comforting Shepherd’s Pie. This dish layers flavorful lamb with vegetables and mashed potatoes, all baked to a golden finish. It’s a great way to turn your leftovers into a new family favorite, providing a warm and filling meal with minimal effort.

Ingredients:

• 2 cups leftover Easter lamb, diced
• 2 cups leftover mashed potatoes
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 cup beef or lamb broth
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add the onions and garlic and sauté until softened, about 3-4 minutes.
3. Add the diced carrots and cook for another 5 minutes until slightly tender.
4. Stir in the flour to create a roux, then slowly add the broth while stirring to avoid lumps. Simmer for 5 minutes until the mixture thickens.
5. Add the leftover lamb and peas, and season with thyme, salt, and pepper. Stir until well combined.
6. Transfer the lamb mixture into a baking dish, spreading it evenly.
7. Top with leftover mashed potatoes, spreading them over the filling and smoothing the top with a spatula.
8. Bake for 20-25 minutes or until the top is golden brown and the filling is bubbling.
9. Garnish with fresh parsley if desired and serve.

Leftover Easter Lamb Shepherd’s Pie is a classic comfort food dish that repurposes your Easter lamb into a hearty and satisfying meal. The tender lamb filling, combined with creamy mashed potatoes, creates a cozy, filling dinner perfect for a family meal. This recipe is a wonderful way to breathe new life into your leftovers, and it can easily be customized with any additional vegetables or herbs you have on hand. With its rich flavors and crispy mashed potato topping, this Shepherd’s Pie is sure to become a favorite.

Easter Leftover Turkey and Cranberry Grilled Cheese

This Easter Leftover Turkey and Cranberry Grilled Cheese takes your holiday turkey and cranberry sauce and turns them into a mouthwatering sandwich. The combination of savory turkey, sweet cranberry sauce, and melty cheese, all sandwiched between buttery grilled bread, is the perfect way to repurpose leftovers into a quick, delicious meal.

Ingredients:

• 2 slices of bread (sourdough, white, or whole wheat)
• 2 slices leftover Easter turkey
• 2 tbsp leftover cranberry sauce
• 2 slices Swiss cheese or cheddar
• 1 tbsp butter

Instructions:

1. Heat a skillet or griddle over medium heat.
2. Butter one side of each slice of bread.
3. Place one slice of bread, buttered side down, on the skillet. Layer with turkey, cranberry sauce, and cheese.
4. Top with the second slice of bread, buttered side up. Grill for 3-4 minutes on each side, or until golden brown and the cheese is melted.
5. Remove from the skillet and slice the sandwich in half. Serve immediately.

The Easter Leftover Turkey and Cranberry Grilled Cheese is a creative and satisfying way to enjoy your leftover holiday turkey. The balance of savory turkey, sweet cranberry sauce, and gooey melted cheese makes for a comforting sandwich that’s perfect for lunch or a light dinner. With just a few simple ingredients, you can elevate your leftovers into a delicious meal in no time. This grilled cheese is a great way to celebrate the flavors of Easter while keeping things easy and delicious.

Easter Leftover Veggie and Egg Casserole

Easter Leftover Veggie and Egg Casserole is a fantastic way to use up any leftover vegetables, such as roasted carrots, potatoes, and Brussels sprouts, while adding eggs to make a satisfying breakfast or dinner. This casserole is filled with protein and veggies, making it a wholesome, easy-to-make meal that can be served for brunch, lunch, or dinner.

Ingredients:

• 2 cups leftover roasted vegetables (carrots, Brussels sprouts, potatoes, etc.)
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh herbs (optional, such as parsley or chives)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×9-inch baking dish and layer the leftover vegetables evenly on the bottom.
3. In a bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until fully combined.
4. Pour the egg mixture over the vegetables, ensuring that it covers them evenly.
5. Sprinkle the shredded cheese on top of the casserole.
6. Bake for 25-30 minutes, or until the eggs are set and the cheese is golden brown and bubbly.
7. Let the casserole cool for a few minutes before slicing. Garnish with fresh herbs if desired and serve.

Easter Leftover Veggie and Egg Casserole is a nutritious and delicious way to make the most of your leftover vegetables. The combination of eggs, cheese, and veggies creates a hearty dish that can easily be customized based on the ingredients you have on hand. This casserole is a versatile meal that works great for any time of day, whether you need a quick breakfast, a filling lunch, or a light dinner. It’s a great way to transform your Easter leftovers into a wholesome and satisfying dish with minimal effort.

Note: More recipes are coming soon!