Creamy Turkey Casserole

Contributed By: Parker

Ingredients:

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
3-1/2 to 4 cups shredded cooked turkey
1 package (16 ounces) frozen broccoli florets or 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
Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Method:

1Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
2Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8 to 12 minutes longer.

Helpful Hints:

Total Time
Prep: 15 min. Bake: 40 min.
Makes 12 servings
Nutrition Facts
3/4 cup: 311 calories, 14g fat (4g saturated fat), 52mg cholesterol, 846mg sodium, 25g carbohydrate (3g sugars, 3g fibe


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