Print Options
Back to
Almond Turkey Casserole »
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Info
Reviews
Select reviews»
Almond Turkey Casserole
A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a fun crunch. My husband, Lee, and I live on a farm and have two married children and two granddaughters.
8 Servings
Prep: 10 min. Bake: 35 min.
Ingredients
2 cans (10-3/4 ounces
each
) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
5 cups cubed cooked turkey
3 cups cooked rice
4 celery ribs, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced almonds
Topping:
1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/3 cup butter, melted
1/4 cup sliced almonds
Directions
In a large bowl, combine the soup, mayonnaise, sour cream, onion,
lemon juice, salt and pepper. Stir in the turkey, rice, celery,
water chestnuts and almonds.
Transfer to a greased 13-in. x 9-in. baking dish. Combine topping
ingredients; sprinkle over turkey mixture. Bake, uncovered, at
350° for 35-40 minutes or until bubbly and golden brown. Yield:
© Taste of Home 2009
2 of 2
Almond Turkey Casserole
(continued)
Directions (continued)
8 servings.
Nutrition Facts:
1 cup equals 678 calories, 41 g fat (12 g saturated fat), 105 mg cholesterol, 1,211 mg sodium, 43 g carbohydrate, 4 g fiber, 34 g protein.
© Taste of Home 2009