Crunchy Almond Turkey Casserole Recipe

4.5 16 16
Crunchy Almond Turkey Casserole Recipe
Crunchy Almond Turkey Casserole Recipe photo by Taste of Home
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Crunchy Almond Turkey Casserole Recipe

Read Reviews
4.5 16 16
Publisher Photo
A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch. —Jill Black, Troy, Ontario
Featured In: The 13x9 Thanksgiving
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped onion
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 5 cups cubed cooked turkey
  • 3 cups cooked rice
  • 4 celery ribs, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup sliced almonds
  • Topping:
  • 1-1/2 cups crushed Ritz crackers (about 40 crackers)
  • 1/3 cup butter, melted
  • 1/4 cup sliced almonds

Directions

In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes. Yield: 8 servings.
Originally published as Almond Turkey Casserole in Country Woman November/December 2000, p29

Nutritional Facts

1 cup: 678 calories, 41g fat (12g saturated fat), 105mg cholesterol, 1211mg sodium, 43g carbohydrate (5g sugars, 4g fiber), 34g protein.

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped onion
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 5 cups cubed cooked turkey
  • 3 cups cooked rice
  • 4 celery ribs, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup sliced almonds
  • Topping:
  • 1-1/2 cups crushed Ritz crackers (about 40 crackers)
  • 1/3 cup butter, melted
  • 1/4 cup sliced almonds
  1. In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.
  2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes. Yield: 8 servings.
Originally published as Almond Turkey Casserole in Country Woman November/December 2000, p29

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Reviews forCrunchy Almond Turkey Casserole

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MY REVIEW
daps User ID: 6203513 45709
Reviewed Nov. 29, 2013

"We thought this was pretty tasteless. If you have leftover gravy and stuffing I suggest you use that in this dish. I liked all the crunch, though."

MY REVIEW
JCV4 User ID: 628113 203857
Reviewed Nov. 26, 2013

"I added some garlic, too. This casserole has a nice crunch to it and tastes great!"

MY REVIEW
Hannah0418 User ID: 1795891 81943
Reviewed Feb. 20, 2013

"Instead of just celery, you can add carrots, or a bag of frozen mixed veggies (thawed). Loved the crunch from the water chestnuts & almonds."

MY REVIEW
momzilla24 User ID: 2029435 32382
Reviewed Jan. 2, 2013

"Great way to use leftover turkey, really transformed it into something special that the whole family enjoyed. I enjoyed that this had such great crunch - the nuts, water chestnuts, and celery provide a nice textural contrast to the turkey and rice. I followed the recipe as written except for using multi-grain crackers in the topping. Will definitely make again. My only suggestion would be that this is easily 10-12 servings, not 8."

MY REVIEW
Maybake User ID: 5100035 42274
Reviewed Sep. 5, 2011

"Very tasty. My kids even went back for seconds. Leftovers tasted just as good the next day for lunch too. The only thing I would probably change next time is to leave out the water chestnuts since the almonds gave it plenty of delicious crunch. Definitely will make again."

MY REVIEW
suewelch User ID: 1172417 64915
Reviewed Apr. 6, 2011

"Every time I have a potluck at church, I receive numerous requests to make this delicious casserole. I frequently substitute chicken, as it's easier to find and you can't really tell the difference. The taste combinations and textures make it a definite keeper!! "Contest winning", for sure!!"

MY REVIEW
tkuva User ID: 5895866 72983
Reviewed Mar. 30, 2011

"SO Delicious! My family cleaned this dish up in record time! This recipe will be a staple in my house from now on. THANKS!"

MY REVIEW
wilson3 User ID: 5748470 26312
Reviewed Jan. 9, 2011

"This dish was bland it didnt have any flavor at all ! It needed alot of modifications...like spices... garlic,black pepper, salt , seasoning salt,The onions and celery needed to be sauted first, if not you will be eating them raw. Oh and the prep time wasnt even close, it took a good 45 minutes to prepare. To much work !"

MY REVIEW
Southern Ways User ID: 5725731 80777
Reviewed Dec. 28, 2010

"I can't wait to try this with leftover turkey from Christmas!"

MY REVIEW
schultzd548 User ID: 94223 45640
Reviewed Dec. 1, 2010

"made this recipe several times - it has been very special - guys who thought casseroles were not that special asked for seconds! It's been fun to serve."

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