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Creamy Turkey Casserole Recipe

Creamy Turkey Casserole Recipe photo by Taste of Home

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From Hastings, Minnesota, Mary Jo O'Brien sent this satisfying supper idea that puts Thanksgiving leftovers to terrific use. "I sometimes make turkey just so I have the extras for the casserole," she says.

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Creamy Turkey Casserole Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12 Servings

15 40 55

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 Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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4 cups cubed cooked turkey
1 package (16 ounces) frozen broccoli 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

Directions

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. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake 8-12 minutes longer or until bubbly. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 311 calories, 14 g fat (4 g saturated fat), 52 mg cholesterol, 846 mg sodium, 25 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Creamy Turkey Casserole in Quick Cooking November/December 2004, p22

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Turkey Casserole

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(1-1) of 1 reviews

Reviewed on Sep. 27, 2012 by karen421

This is sooo yummy! I have made this several times, with great reviews each time. My mom has even asked for the recipe. It makes a lot, but freezes well. Great for a cold winter night!