Creamy Turkey Casserole
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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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