Corn Bread Turkey Casserole Recipe
- 3 packages (6 ounces each) crushed corn bread stuffing mix
- 11 cups cubed cooked turkey
- 2 cups shredded cheddar cheese
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (12 ounces) evaporated milk
- 1-1/2 cups shredded Swiss cheese
- 1. Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
- 2. Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
- 3. To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 3 casseroles (8 servings each).
1 serving: 377 calories, 19g fat (9g saturated fat), 89mg cholesterol, 973mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 27g protein.
Reviews for Corn Bread Turkey Casserole
"This sounds good. i'm like "quickfix". Southern born, I make a couple pans of homemade cornbread in November & freeze them. I've never seen cornbread stuffing mix where I live now! I' ve never made cornbread from a box so why stuffing mix? Homemade is fast & so much better! I use one pan some bread, rolls, leftover biscuits (whatever's handy), cream o chicken and/or celery soup, eggs, seasoning for my Dressing. I would do the same for this recipe unless there was leftover cornbread dressing then I'd use that, add the turkey then cheese. I'd have to double my dressing recipe & hide the extra pan for use with the casserole. GOOD IDEA FOR LEFTOVERS or when you have that "turkey & stuffing" craving & it's not Thanksgiving or Christmas."
"I haven't tried this yet, but I use a can of Cream of chicken and a can of Cream of Celery soup in my dressing (stuffing). then I just make enugh of it and the giblet gravy to have that left over. We all love the dressing so much. Also, I just wondered, does anyone ever think of just making a pan of cornbread the day before for the dressing? It is sooo much better than that stuff out of the bag!"
"Instead of using the canned soup, I made a bechemel sauce with chicken broth and seasonings. added some of the cheddar to it, too. I also used Jennie-O sun dried tomato flavored turkey breast (had it left over); next time I might add whatever leftover veggies I have too. Was easy and a great dinner for those nights when time is precious."
"you can use fat-free I must try it using the low or no-fat."
"unable to find nutritional facts. All that soup makes the salt content out of sight"
"Too much canned soup for me!"
"sounds good, but I would definitely add some veggies to that."