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 oz.  process cheese (velveeta), cubed
1/3 cup  mayonnaise*
4 cup  cubed cooked turkey
1 package  (16 ounces) frozen broccoli cuts, thawed
1-1/2 cup  cooked white rice
1-1/2 cup  cooked wild rice
1 can  (8 ounces) sliced water chestnuts, drained
1   jar (4 ounces) sliced mushrooms, drained
1-1/2 to 2 cup  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 
 
 
 
-- 
(ID: 4512) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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