Taste of Home
Creamy Turkey Casserole
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 12 servings.
I sometimes make turkey just so I have the extras for this casserole! —Mary Jo O'Brien, Hastings, Minnesota
Ingredients
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
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5 ounces cubed Velveeta
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1/3 cup mayonnaise
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3-1/2 to 4 cups shredded cooked turkey
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1 package (16 ounces) frozen broccoli florets or cuts, thawed
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1-1/2 cups cooked white rice
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1-1/2 cups cooked wild rice
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1 can (8 ounces) sliced water chestnuts, drained
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1 jar (4 ounces) sliced mushrooms, drained
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1-1/2 to 2 cups salad croutons
Directions
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1.
In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
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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.
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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