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Crunchy Almond Turkey Casserole

Crunchy 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 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Crunchy Almond Turkey Casserole (continued)

Directions (continued)

  • ingredients; sprinkle over turkey mixture. Bake, uncovered, at
  • 350° for 35-40 minutes or until bubbly and golden brown. Yield:
  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013