Corn Bread Turkey Casserole Recipe
Corn Bread Turkey Casserole Recipe photo by Taste of Home

Corn Bread Turkey Casserole Recipe

Publisher Photo
Folks who love turkey and stuffing will appreciate the flavor and convenience of this golden casserole. "The recipe makes three pans, so you can enjoy one for dinner and freeze the other two for future meals," says Michelle Flynn of Philadelphia, Pennsylvania.
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 24 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Corn Bread Turkey Casserole in Quick Cooking September/October 2000, p14

Reviews for Corn Bread Turkey Casserole

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 22, 2012

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!

MY REVIEW
Reviewed Sep. 13, 2010

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.

MY REVIEW
Reviewed Feb. 1, 2010

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.

MY REVIEW
Reviewed Aug. 24, 2009

you can use fat-free I must try it using the low or no-fat.

MY REVIEW
Reviewed Aug. 24, 2009

unable to find nutritional facts. All that soup makes the salt content out of sight

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