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Title: Creamy Turkey Casserole
Categories: Poultry, Cheese, Breads, Rice, Vegetables
Yield: 12 servings
10 3/4 oz Can cream of celery soup;
- undiluted
10 3/4 oz Ccan cream of mushroom soup;
- undiluted
10 3/4 oz Can cream of onion soup;
- undiluted
5 oz Diced Velveeta
1/3 c Mayonnaise
4 c Shredded cooked turkey
16 oz Bag broccoli florets or
- cuts; thawed
1 1/2 c Cooked white rice
1 1/2 c Cooked wild rice
8 oz Can sliced water chestnuts;
- drained
4 oz Can/jar sliced mushrooms;
- drained
2 c Salad croutons
In a large bowl, combine the soups, cheese and
mayonnaise. Stir in the turkey, broccoli, rice, water
chestnuts and mushrooms.
Transfer to a greased 13" X 9" baking dish. Bake,
uncovered, @ 350oF/175oC for 30 minutes; stir. Sprinkle
with croutons. Bake until bubbly, 8-12 minutes longer.
Mary Jo O'Brien, Hastings, Minnesota
Makes: 12 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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