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Creamy Turkey Casserole Recipe

Creamy Turkey Casserole Recipe

From Hastings, Minnesota, Mary Jo O'Brien sent this satisfying supper idea that puts Thanksgiving leftovers to terrific use. "I sometimes make turkey just so I have the extras for the casserole," she says.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Creamy Turkey Casserole

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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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