- 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
"This sounds good. i'm like "quickfix". Southern born, I make a couple pans of homemade cornbread in November & freeze them. I've never seen cornbread stuffing mix where I live now! I' ve never made cornbread from a box so why stuffing mix? Homemade is fast & so much better! I use one pan some bread, rolls, leftover biscuits (whatever's handy), cream o chicken and/or celery soup, eggs, seasoning for my Dressing. I would do the same for this recipe unless there was leftover cornbread dressing then I'd use that, add the turkey then cheese. I'd have to double my dressing recipe & hide the extra pan for use with the casserole. GOOD IDEA FOR LEFTOVERS or when you have that "turkey & stuffing" craving & it's not Thanksgiving or Christmas."
"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."
"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"
"Too much canned soup for me!"
"sounds good, but I would definitely add some veggies to that."