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Leftover Tofurky Stroganoff Recipe


Leftover Tofurky Stroganoff Recipe. I personally abhor canned mushrooms (they're just so slimy!), so I always use fresh mushrooms. But if you don't share this pet peeve and don't mind slimy mushrooms, you could also use canned mushrooms in this recipe, to cut down on preparation time. Serve over cooked noodles, rice, or baked potatoes.


  • leftover Tofurky, cut into strips
  • 1/4 cup leftover gravy (optional)
  • 1 1/2 cups sliced mushrooms
  • 3/4 cup sour cream
  • 1 10.75 ounce can cream of mushroom soup
  • 3/4 tsp garlic salt
  • 1/4 tsp black pepper
  • potato chips (optional)


Pre-heat oven to 350 degrees.

Combine all ingredients well (except potato chips) and transfer to a large casserole dish. Crumble the potato chips on top, to form a topping.

Bake, covered, for 20 minutes. Uncover and bake for 10 more minutes. Allow to cool slightly before serving, to allow sauce to thicken.

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