Turkey
Casserole
(great use for leftover turkey)
by Steve Hicks
This recipe has become a tradition at my house on the Sunday after Thanksgiving. By this time, everyone is tired of turkey sandwiches and they're looking for something a little different. This casserole can be prepared the night before or frozen and baked at a later date. This is a good dish year-round, using cooked, cubed turkey from the deli.
- 4 cups of cooked, cubed turkey (or more)
- 1 8oz can sliced water chestnuts (rinse thoroughly and chop)
- 1 10.5oz can Campbell's Cream of Mushroom Soup
- 1 10.5oz can Campbell's Cream of Celery Soup
- 1½ cups diced celery
- 1 4.5oz jar sliced mushrooms (drained)
- 1/3 cup mayonnaise
- 1 8oz carton sour cream
- 3/4 cup melted butter or margarine
- 1 8oz package Pepperidge Farm Herb Stuffing Mix
Toss the stuffing mix with the melted margarine. Mix both cans of soup with mayonnaise and sour cream. Add water chestnuts, celery and mushrooms and mix well. Spread cooked turkey in the bottom of a 9x13 glass baking dish. Sprinkle a little salt on the turkey, if you wish. Spread soup mixture evenly over turkey and top with stuffing mixture. Cover with aluminum foil and bake 30 minutes at 350° F. Serve with a tossed salad and hot dinner rolls.