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Creamy Turkey Casserole Recipe

Creamy Turkey Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:12 servings

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 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

Directions

  • 1. In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
  • 2. 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.

Wine Pairings

Full-Bodied White Wine

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