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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Nov./Dec. issue Quick Cooking 2004 Ingredients:
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can condensed cream of onion soup, undilued |
5 ounces velveeta cheese, cubed |
1/3 cup mayonnaise |
4 cups cubed cooked turkey |
1 (16 ounce) package frozen broccoli cuts, thawed |
1 1/2 cups cooked white rice |
1 1/2 cups cooked wild rice |
1 (8 ounce) can sliced water chestnuts, drained |
1 (4 ounce) jar sliced mushrooms, drained |
1 1/2-2 cups salad croutons |
Directions:
1. In a large bowl, combine the soups, cheese and mayonnaise.
2. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
3. Transfer to a greased 13-in.
4. x 9-in.
5. x 2-in.
6. baking dish.
7. Bake, uncovered, at 350 degrees for 30 minutes; stir.
8. Sprinkle with croutons.
9. Bake 8-12 minutes longer or until bubbly.
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