Taste of Home
Crunchy Almond Turkey Casserole
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.
A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch. —Jill Black, Troy, Ontario
Ingredients
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1/2 cup mayonnaise
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1/2 cup sour cream
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2 tablespoons chopped onion
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2 tablespoons lemon juice
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1 teaspoon salt
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1/2 teaspoon white pepper
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5 cups cubed cooked turkey
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3 cups cooked rice
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4 celery ribs, chopped
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1 can (8 ounces) sliced water chestnuts, drained
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1 cup sliced almonds
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Topping:
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1-1/2 cups crushed Ritz crackers (about 40 crackers)
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1/3 cup butter, melted
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1/4 cup sliced almonds
Directions
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1.
In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.
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2.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.
Nutrition Facts
1 cup: 678 calories, 41g fat (12g saturated fat), 105mg cholesterol, 1211mg sodium, 43g carbohydrate (5g sugars, 4g fiber), 34g protein.
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