Corn Bread Turkey Casserole Recipe
- 3 packages (6 ounces each) crushed corn bread stuffing mix
- 11 cups cubed cooked turkey
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (12 ounces) evaporated milk
- 1-1/2 cups (6 ounces) shredded Swiss cheese
- Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13-in. x 9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
- Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
- To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 3 casseroles (8 servings each).
Reviews for Corn Bread Turkey Casserole
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I haven't tried this yet, but I use a can of Cream of Chicken and a can of Cream of Celery soup in my dressing (stuffing). then I just make enugh of it and the giblet gravy to have that left over. We all love the dressing so much. Also, I just wondered, does anyone ever think of just making a pan of cornbread the day before for the dressing? It is sooo much better than that stuff out of the bag!
Instead of using the canned soup, I made a bechemel sauce with chicken broth and seasonings. added some of the cheddar to it, too. I also used Jennie-O sun dried tomato flavored turkey breast (had it left over); next time I might add whatever leftover veggies I have too. Was easy and a great dinner for those nights when time is precious.
What a great way to use leftover turkey! I make turkey more than at Thanksgiving and this is one of the recipes I use to eat it up. The kids love it. I do usually make a vegetable dish to go with it. It is easy to put together.
you can use fat-free I must try it using the low or no-fat.
unable to find nutritional facts. All that soup makes the salt content out of sight
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