This is an easy family-friendly casserole. It originally had some boring name like "turkey casserole" but we call it "Thanksgiving Casserole" for obvious reasons. This freezes well.
2 boxes stuffing mix
1 can cream of chicken or mushroom soup
1 soup can full of milk
2-3 cups cooked chopped turkey (or chicken)
Mix stuffing as directed on box. Mix soup and milk until smooth and stir in meat. Spread 1/2 of the prepared stuffing on the bottom of an 8x8 dish. Pour soup mixture on top of stuffing in dish and then top with the remaining stuffing. Bake at 350 for 30 minutes or 400 for 20 minutes. Serve with cranberry sauce.
To freeze: prepare casserole as directed but instead of baking immediately, cover with foil and freeze. When ready to eat, bake frozen casserole covered for 30 minutes at 350 degrees then uncover and continue to bake until heated through--probably about 30 more minutes.