Creamy Turkey Casserole Recipe

4 1 3
Creamy Turkey Casserole Recipe
Creamy Turkey Casserole Recipe photo by Taste of Home
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Creamy Turkey Casserole Recipe

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4 1 3
Publisher Photo
I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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
  • 3-1/2 to 4 cups shredded cooked turkey
  • 1 package (16 ounces) frozen broccoli florets or 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

Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer. Yield: 12 servings.
Originally published as Creamy Turkey Casserole in Quick Cooking November/December 2004, p22

Nutritional Facts

3/4 cup: 311 calories, 14g fat (4g saturated fat), 52mg cholesterol, 846mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 20g protein.

  • 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
  • 3-1/2 to 4 cups shredded cooked turkey
  • 1 package (16 ounces) frozen broccoli florets or 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
  1. Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
  2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer. Yield: 12 servings.
Originally published as Creamy Turkey Casserole in Quick Cooking November/December 2004, p22

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karen421 User ID: 6698427 92972
Reviewed Sep. 27, 2012

"This is sooo yummy! I have made this several times, with great reviews each time. My mom has even asked for the recipe. It makes a lot, but freezes well. Great for a cold winter night!"

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