- 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 mayonnaise
- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Turkey Casserole
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"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!"