A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a fun crunch. My husband, Lee, and I live on a farm and have two married children and two granddaughters.
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons chopped onion
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 5 cups cubed cooked turkey
- 3 cups cooked rice
- 4 celery ribs, chopped
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup sliced almonds
- 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
- 1/3 cup butter, melted
- 1/4 cup sliced almonds
- 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.
- Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over turkey mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Yield: 8 servings.
Originally published as Almond Turkey Casserole in Country Woman November/December 2000, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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