Creamy Turkey Casserole:

>From Hastings, Minnesota, Mary Jo O. sent this satisfying supper idea
that puts Thanksgiving leftovers to terrific use. "I sometimes make
turkey just so I have the extras for this casserole," she says.

Prep: 15 min.
Bake: 40 min.

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
5 ounces process cheese (Velveeta), cubed
1/3 cup mayonnaise*
4 cups cubed cooked turkey
1 package (16 ounces) frozen broccoli cuts, thawed
1-1/2 cups cooked white rice
1-1/2 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 to 2 cups salad croutons


In a large bowl, combine the soups, cheese and mayonnaise. Stir in
the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer
to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with
croutons. Bake 8-12 minutes longer or until bubbly. Yield: 10-12
servings.

*Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended
for this recipe.
Source: Taste of Home'sQuick Cooking



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