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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Hastings, Minnesota, Mary Jo O'Brien sent this satisfying supper idea that puts Thanksgiving leftovers to terrific use. I sometimes make turkey just so I have the extras for the casserole, she says. Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted |
5 ounces process cheese (velveeta), cubed |
1/3 cup mayonnaise |
4 cups cubed cooked turkey |
1 package (16 ounces) frozen broccoli cuts, thawed |
1-1/2 cups cooked white rice |
1-1/2 cups cooked wild rice |
1 can (8 ounces) sliced water chestnuts, drained |
1 jar (4 ounces) sliced mushrooms, drained |
1-1/2 to 2 cups salad croutons |
Directions:
1. In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake 8-12 minutes longer or until bubbly. Yield: 12 servings.
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