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Creamy Turkey Casserole

I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12 servings


  • 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


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

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Average Rating:
  • Nora
    Nov 6, 2020

    No comment left

  • colleen
    Apr 22, 2020

    This is delicious exactly the way it is! I have also made it with left over ham instead of Turkey with equally good results! Thank You for a wonderful recipe!

  • asprouse79
    Jul 7, 2019

    Good way to use left over turkey, water chestnut was a great addition

  • karen421
    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!

    Jan 28, 2012

    No comment left

  • katlaydee3
    Mar 16, 2009

    No comment left