Crunchy Almond Turkey Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a fun crunch. My husband, Lee, and I live on a farm and have two married children and two granddaughters. 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 butter-flavored crackers (about 38 crackers) |
1/3 cup butter, melted |
1/4 cup sliced almonds |
Directions:
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 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over turkey mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Yield: 8 servings.
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