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Saturdays are often a time for relaxation and enjoying good food with family and friends.
However, as much as we love indulging in delicious meals, we’re often left with leftover food that can seem like a burden.
But what if you could turn those leftovers into something new and exciting?
With a little creativity and inspiration, your Saturday leftovers can be transformed into mouthwatering dishes that are quick, easy, and full of flavor.
Whether it’s leftover roast chicken, pasta, or vegetables, there are endless possibilities to repurpose them into satisfying meals for the days ahead.
In this article, we’ve compiled 30+ fantastic Saturday leftover recipes that will help you reinvent your weekend leftovers into delicious new meals.
30+ Quick and Easy Saturday Leftover Recipes You Need to Try
Saturday leftovers don’t have to be a chore to deal with.
With these 30+ inventive recipes, you can turn yesterday’s meals into something exciting and new.
From hearty casseroles and savory sandwiches to fresh salads and stir-fries, the possibilities are endless.
Embrace the challenge of transforming your leftovers into a delicious feast, and you’ll never look at them the same way again.
Not only will you save time and reduce food waste, but you’ll also enjoy a variety of flavorful meals that are perfect for relaxing weekends.
So, the next time you find yourself with a fridge full of leftovers, remember these recipes for an easy, satisfying, and sustainable way to make the most of your weekend meals!
Savory Leftover Turkey Casserole
Leftover turkey can be a challenge to repurpose, but this savory casserole turns yesterday’s roast into a delicious family meal. The creamy sauce, tender turkey, and hearty vegetables bake to perfection under a golden breadcrumb topping. It’s a comforting and satisfying dish that ensures no turkey goes to waste.
Ingredients:
- 3 cups leftover cooked turkey, shredded
- 1 cup cooked rice or pasta (optional)
- 1 cup frozen peas and carrots (or any leftover cooked vegetables)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk or chicken broth
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 2 tbsp melted butter
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, mix the turkey, cooked rice or pasta (if using), vegetables, cream of mushroom soup, milk, and shredded cheese. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Combine breadcrumbs with melted butter and sprinkle over the casserole.
- Bake in the oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let cool for a few minutes before serving.
This Savory Leftover Turkey Casserole transforms your Saturday leftovers into a new crowd-pleasing meal. With its creamy texture and crispy topping, it’s perfect for satisfying the whole family. Plus, it’s endlessly customizable with any leftover vegetables or grains you have on hand.
Rustic Bread and Cheese Strata
Transform stale bread and leftover cheese into a rich and hearty breakfast or brunch dish. This strata layers cubes of bread with melted cheese and a savory custard for a satisfying meal that’s great for slow weekend mornings.
Ingredients:
- 6 cups stale bread, cubed
- 2 cups shredded cheese (any type or combination)
- 4 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: leftover cooked bacon, sausage, or vegetables
Instructions:
- Grease a 9×13-inch baking dish and spread half the bread cubes on the bottom.
- Layer half of the shredded cheese over the bread. Add any leftover bacon, sausage, or vegetables if desired.
- Repeat with the remaining bread and cheese.
- In a bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and pepper.
- Pour the egg mixture evenly over the bread and cheese. Press down gently to ensure the bread soaks up the custard.
- Cover the dish with foil and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F (175°C). Bake the strata, covered, for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until golden and set.
- Let cool for a few minutes before slicing and serving.
Rustic Bread and Cheese Strata is a flavorful way to make use of leftover bread and cheese. The rich, custardy layers and melted cheese create a comforting dish that’s perfect for a lazy Saturday breakfast or brunch.
Loaded Mashed Potato Patties
Don’t let leftover mashed potatoes go to waste—turn them into crispy, golden patties that are bursting with flavor. These patties are loaded with cheese, green onions, and optional bacon bits, making them the ultimate comfort food snack or side dish.
Ingredients:
- 2 cups leftover mashed potatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 green onions, chopped
- ½ cup cooked bacon bits (optional)
- 1 large egg, beaten
- ½ cup breadcrumbs, plus extra for coating
- 2 tbsp vegetable oil
Instructions:
- In a mixing bowl, combine mashed potatoes, cheese, green onions, bacon bits (if using), egg, and breadcrumbs. Mix until fully incorporated.
- Shape the mixture into small patties about ½ inch thick.
- Coat each patty lightly in additional breadcrumbs for a crispy texture.
- Heat oil in a skillet over medium heat. Fry the patties in batches, cooking for 2-3 minutes per side, until golden brown and heated through.
- Drain on paper towels and serve warm with sour cream or your favorite dipping sauce.
Loaded Mashed Potato Patties are a simple and tasty way to reinvent your mashed potato leftovers. With their crispy exterior and cheesy, flavorful interior, these patties are sure to become a weekend favorite for your family.
Vegetable Frittata with Leftover Roasted Vegetables
Leftover roasted vegetables make the perfect base for a quick and nutritious frittata. With eggs, cheese, and a medley of veggies, this dish is ideal for a satisfying brunch or dinner. The frittata is easily customizable, and it’s an excellent way to incorporate any leftover veggies into a delicious, hearty meal.
Ingredients:
- 2 cups leftover roasted vegetables (e.g., potatoes, peppers, zucchini, onions)
- 6 large eggs
- ½ cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or goat cheese)
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh herbs for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add the leftover roasted vegetables and sauté for 2-3 minutes until heated through.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour the mixture over the vegetables in the skillet.
- Sprinkle the shredded cheese evenly over the top.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown on top.
- Let the frittata cool slightly before slicing. Garnish with fresh herbs if desired.
This Vegetable Frittata is a great way to use up leftover roasted vegetables, turning them into a flavorful and filling dish. It’s incredibly versatile, allowing you to add or substitute any ingredients you have on hand, and it’s a perfect meal for breakfast, lunch, or dinner.
Leftover Chicken Quesadillas
Transform leftover chicken into a flavorful meal with these crispy quesadillas. Filled with melted cheese, seasoned chicken, and a variety of vegetables, these quesadillas are a delicious and satisfying way to use up last night’s leftovers.
Ingredients:
- 2 cups leftover cooked chicken, shredded
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 tbsp olive oil
- 4 flour tortillas
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Salsa and sour cream for dipping
Instructions:
- Heat olive oil in a skillet over medium heat. Add the onions and bell peppers and sauté until softened, about 5 minutes.
- Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir to combine and heat through.
- Heat a separate skillet or griddle over medium-high heat. Place a tortilla on the skillet, and sprinkle with ¼ cup of shredded cheese.
- Add a quarter of the chicken and vegetable mixture on top of the cheese, then top with another tortilla.
- Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted. Repeat with the remaining tortillas and filling.
- Slice the quesadillas into wedges and serve with salsa and sour cream.
Leftover Chicken Quesadillas are a quick, tasty, and customizable way to enjoy your leftovers. The crispy tortillas paired with the savory chicken filling make for a perfect meal or snack. You can easily adapt the recipe with whatever vegetables or cheese you have available, making it a versatile go-to recipe for busy weekends.
Leftover Spaghetti Frittata
Give your leftover spaghetti a second life with this simple and satisfying frittata. The combination of pasta, eggs, cheese, and fresh herbs creates a hearty dish that works as a breakfast, lunch, or dinner. It’s a clever way to repurpose pasta leftovers into a completely new meal.
Ingredients:
- 2 cups leftover cooked spaghetti
- 6 large eggs
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add the minced garlic and sauté for 1 minute.
- Add the leftover spaghetti to the skillet, spreading it evenly.
- In a bowl, whisk together eggs, Parmesan cheese, mozzarella cheese, salt, pepper, and fresh parsley. Pour the egg mixture over the spaghetti.
- Cook the frittata on the stovetop for 3-4 minutes until the edges begin to set, then transfer to the oven.
- Bake for 12-15 minutes, or until the eggs are fully set and the frittata is golden on top.
- Let the frittata cool for a few minutes before slicing and serving.
The Leftover Spaghetti Frittata is a great way to use up leftover pasta while creating a filling and flavorful dish. The eggs and cheese bring everything together, transforming the spaghetti into a savory, satisfying meal. This is a perfect example of how you can reinvent your leftovers into something new and delicious!
Leftover Roasted Vegetable Soup
This Leftover Roasted Vegetable Soup is a warm and hearty dish that turns yesterday’s roasted vegetables into a comforting bowl of goodness. The rich broth, combined with the tender vegetables, creates a delicious and nourishing soup that’s perfect for a cozy Saturday lunch or dinner.
Ingredients:
- 3 cups leftover roasted vegetables (carrots, potatoes, squash, etc.)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh herbs (parsley, basil) for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
- Add the leftover roasted vegetables to the pot and stir to combine.
- Pour in the broth and diced tomatoes, then add thyme, rosemary, salt, and pepper. Stir to combine and bring the soup to a simmer.
- Let the soup cook for 15-20 minutes to allow the flavors to meld together.
- If you prefer a smoother soup, use an immersion blender to puree it to your desired consistency.
- Serve hot, garnished with fresh herbs.
Leftover Roasted Vegetable Soup is a perfect way to transform leftover vegetables into a flavorful, filling meal. The combination of savory broth and tender vegetables makes this soup both hearty and comforting. Plus, it’s easy to customize based on whatever roasted veggies you have on hand, making it a versatile and satisfying dish.
Leftover Beef Stir-Fry
This Leftover Beef Stir-Fry is a quick and tasty way to repurpose your leftover roast beef. Packed with vegetables and a savory stir-fry sauce, it’s a great meal for a Saturday evening when you want something simple yet flavorful. The tender beef pairs perfectly with the fresh veggies and soy-based sauce.
Ingredients:
- 2 cups leftover cooked beef, thinly sliced
- 1 bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- Cooked rice, for serving
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for about 1 minute until fragrant.
- Add the bell pepper, zucchini, and broccoli to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften but remain crisp.
- Add the leftover cooked beef to the skillet and stir to combine with the vegetables.
- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour this sauce over the beef and vegetables, stirring to coat everything evenly.
- Stir-fry for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
- Serve the stir-fry over cooked rice.
Leftover Beef Stir-Fry is an easy and delicious way to breathe new life into leftover roast beef. With its vibrant vegetables and savory sauce, this dish is a crowd-pleaser and makes for a perfect weeknight dinner. The stir-fry method ensures that the beef remains tender, and the quick cooking time means you can enjoy a satisfying meal in no time.
Leftover Pasta Salad
Turn leftover pasta into a light and refreshing salad that’s perfect for a Saturday picnic or light lunch. With a zesty vinaigrette, fresh veggies, and optional proteins, this pasta salad is a great way to use up any pasta and ingredients you have left in the fridge.
Ingredients:
- 3 cups leftover cooked pasta (any type)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup olives, pitted and sliced
- 1 cup cooked chicken or turkey (optional)
- ½ cup feta cheese, crumbled (optional)
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the leftover cooked pasta, cherry tomatoes, cucumber, red onion, and olives.
- If using, add the cooked chicken or turkey and feta cheese to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
- Pour the dressing over the pasta and vegetables, tossing everything together to coat evenly.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Leftover Pasta Salad is a versatile and flavorful dish that can be customized to your liking. Whether you add proteins like chicken or turkey, or keep it veggie-packed, this salad is a great way to transform leftover pasta into a fresh and satisfying meal. It’s perfect for a light lunch, side dish, or even a make-ahead picnic meal.
Leftover Meatball Sandwiches
Turn your leftover meatballs into a delicious sandwich with this easy recipe. This dish combines tender meatballs, marinara sauce, and melted cheese, all nestled in a crusty roll. It’s a perfect way to transform your leftovers into a quick, hearty, and flavorful meal that the whole family will love.
Ingredients:
- 2 cups leftover meatballs (with sauce)
- 4 hoagie rolls or baguettes
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- Fresh basil or parsley for garnish (optional)
- Olive oil for brushing
Instructions:
- Preheat the oven to 375°F (190°C).
- Slice the hoagie rolls open, leaving one side intact. Brush the insides with a little olive oil for extra crispiness.
- Place the rolls on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are slightly golden.
- While the rolls are toasting, reheat the leftover meatballs and sauce in a pot over medium heat until warmed through.
- Once the rolls are toasted, spoon a few meatballs and some sauce onto each roll.
- Sprinkle shredded mozzarella cheese over the meatballs and return the sandwiches to the oven. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove the sandwiches from the oven and garnish with fresh basil or parsley, if desired. Serve immediately.
Leftover Meatball Sandwiches are a quick and satisfying way to use up leftover meatballs. The combination of tangy marinara sauce, melted cheese, and savory meatballs in a toasted roll makes for a comforting meal. These sandwiches are great for lunch, dinner, or even as a crowd-pleasing snack for game day.
Leftover Rice Stir-Fry
Transform leftover rice into a flavorful stir-fry packed with vegetables and a savory sauce. This dish is not only a fantastic way to use up rice but also offers a balanced meal in one skillet. It’s quick, customizable, and a perfect way to turn your leftover rice into a delicious new dish.
Ingredients:
- 3 cups leftover cooked rice (preferably cold)
- 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 2 green onions, chopped
- 1 tbsp hoisin sauce (optional)
- 1 tsp chili flakes (optional)
Instructions:
- Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
- Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked through.
- Add the leftover rice to the skillet, breaking up any clumps with a spatula. Stir everything together.
- Pour the soy sauce, sesame oil, hoisin sauce (if using), and chili flakes (if using) over the rice and stir-fry for an additional 3-4 minutes, making sure everything is evenly coated.
- Garnish with green onions and serve hot.
Leftover Rice Stir-Fry is a delicious and versatile dish that can be easily customized with whatever vegetables or proteins you have on hand. It’s a quick, one-pan meal that’s perfect for busy weekends when you want to make the most of your leftovers. The combination of savory sauce and tender vegetables gives the rice a whole new flavor profile, making it a satisfying and tasty meal.
Leftover Chili Mac
Leftover chili gets a fun twist when paired with macaroni in this hearty and comforting Chili Mac dish. The combination of chili, pasta, and melted cheese creates a rich, satisfying meal that’s perfect for turning leftovers into something new and exciting.
Ingredients:
- 2 cups leftover chili
- 2 cups cooked macaroni or elbow pasta
- 1 cup shredded cheddar cheese
- ½ cup sour cream (optional)
- 1 tbsp green onions, chopped (optional)
- 1 tbsp olive oil or butter
Instructions:
- In a large skillet, heat the leftover chili over medium heat until it is warmed through.
- In a separate pot, cook the macaroni according to package instructions. Drain and return to the pot.
- Add the cooked macaroni to the skillet with the chili, stirring until the pasta is well coated.
- Stir in ½ cup of shredded cheddar cheese and cook for 2-3 minutes until the cheese is melted and the chili mac is fully combined.
- Serve the Chili Mac hot, topped with additional cheese, a dollop of sour cream, and chopped green onions, if desired.
Leftover Chili Mac is a fun and comforting way to enjoy chili in a new form. The pasta soaks up the rich flavors of the chili, and the melted cheese adds a creamy, indulgent touch. It’s the perfect dish for a cozy Saturday dinner, and it’s great for feeding a crowd or having leftovers throughout the week.
Leftover Roast Chicken Quesadillas
Turn your leftover roast chicken into a delicious and crispy quesadilla. With melted cheese, savory chicken, and a touch of seasoning, these quesadillas are a great way to repurpose your leftovers into a satisfying, quick meal. Whether you’re looking for a hearty lunch or an easy dinner, this recipe is sure to hit the spot.
Ingredients:
- 2 cups leftover roast chicken, shredded
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil or butter for cooking
- Sour cream or salsa for serving (optional)
Instructions:
- In a medium pan, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 4-5 minutes.
- Add the shredded roast chicken, cumin, chili powder, salt, and pepper. Stir until everything is well coated and heated through. Remove from heat.
- Heat a separate skillet over medium heat and place one tortilla in the skillet. Sprinkle a generous amount of shredded cheese on one side of the tortilla, then add the chicken mixture on top.
- Top with more cheese and place a second tortilla on top. Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and cut into wedges. Serve with sour cream or salsa if desired.
Leftover Roast Chicken Quesadillas are a tasty and creative way to turn yesterday’s roast chicken into a completely new dish. The combination of seasoned chicken, melted cheese, and crispy tortillas makes for a flavorful meal that’s quick and easy to prepare. Plus, they’re versatile – you can add other veggies or sauces to suit your taste. Whether you’re serving them for lunch or dinner, these quesadillas are sure to please everyone!
Leftover Turkey and Cranberry Grilled Cheese
This Leftover Turkey and Cranberry Grilled Cheese combines the best of Thanksgiving leftovers in a comforting and delicious grilled cheese sandwich. The combination of tender turkey, tangy cranberry sauce, and melted cheese, all encased in buttery, crispy bread, is a perfect twist on a classic favorite.
Ingredients:
- 2 slices of bread (sourdough or whole wheat works well)
- 1/2 cup leftover turkey, shredded
- 2 tbsp cranberry sauce
- 2 slices of cheddar cheese (or Swiss)
- 1 tbsp butter
- Salt and pepper to taste
Instructions:
- Butter one side of each slice of bread.
- Place one slice of bread, buttered side down, on a skillet over medium heat.
- Layer one slice of cheese on the bread, followed by the shredded turkey and cranberry sauce. Top with the second slice of cheese and the other slice of bread, buttered side up.
- Grill the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove from the skillet, slice, and serve.
Leftover Turkey and Cranberry Grilled Cheese is a fun and flavorful way to enjoy Thanksgiving leftovers in a completely new form. The creamy cheese, savory turkey, and sweet cranberry sauce come together in a crispy, golden sandwich that is perfect for a cozy lunch or dinner. It’s a satisfying, easy way to use up leftovers while indulging in comfort food at its finest.
Leftover Vegetable Frittata
This Leftover Vegetable Frittata is a great way to turn any leftover vegetables into a savory and filling breakfast or brunch dish. With a fluffy egg base and your favorite cooked vegetables, this frittata is not only easy to make, but also a great way to clear out your fridge. It’s a satisfying dish that’s perfect for using up leftover veggies in a healthy and delicious way.
Ingredients:
- 2 cups leftover cooked vegetables (such as roasted potatoes, sautéed spinach, mushrooms, or peppers)
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley, chives) for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the leftover cooked vegetables and sauté for 2-3 minutes to warm them through.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. If using cheese, fold it into the egg mixture.
- Pour the egg mixture over the vegetables in the skillet and cook on the stovetop for 2-3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
- Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs and serve.
Leftover Vegetable Frittata is a perfect way to repurpose cooked vegetables into a delicious meal that can be enjoyed at any time of day. The combination of eggs and veggies creates a light, satisfying dish that can be easily customized with different vegetables or cheese. It’s a great option for breakfast, brunch, or even a light dinner. Plus, it’s an excellent way to make the most of your leftovers and enjoy a fresh, wholesome meal.
Note: More recipes are coming soon!