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Creamy Turkey Casserole

 Creamy Turkey Casserole
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.
12 ServingsPrep: 15 min. Bake: 40 min.

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

  • 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.
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.

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Creamy Turkey Casserole (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.