Souper Turkey Casserole
It's called Souper Turkey Casserole because it gives you a chance to use up those "cream of whatever" condensed soups in your pantry. It's a great recipe that uses up leftover turkey also. You can try different variations if you're the adventurous type.
The water chestnuts and croutons give this dish a pleasant, crunchy surprise. Gosh I love casseroles!
*All of the cans of soup are sized 10 3/4 ounces.*
1 can condensed cream of onion soup
1 can condensed cream of celery soup
1 can condensed cream of mushroom soup
1/3 cup mayo
6 ounces cubed Velveeta (or other processed cheese)
1 16oz pkg frozen broccoli
5 cups cut-up/cubed turkey
1 1/2 cups EACH white rice and wild rice (cooked)
1 small jar sliced mushrooms, drained
1 8oz can sliced water chestnuts, drained
2 cups croutons
Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish. Mix soups, mayo and cheese in a big bowl. Stir in broccoli, turkey, rices, mushrooms and water chestnuts. Pour into dish, bake uncovered for 30-35 minutes.
Remove from oven, stir, sprinkle with croutons. Bake 10-12 minutes longer.
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