Creamy Turkey Casserole
I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O'Brien, Hastings, Minnesota
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
Reviews
No comment left
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!
Good way to use left over turkey, water chestnut was a great addition
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!
No comment left
No comment left