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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This comforting second-time-around casserole from Lois Koogler of Sidney, Ohio is perfect for a family supper or potluck. With its appealing crunch from water chestnuts, almonds and chow mein noodles, this economical main dish is enjoyed by all, she assures. Ingredients:
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1/2 cup 2% milk or chicken broth |
4 cups cubed cooked turkey |
2 celery ribs, thinly sliced |
1 small onion, chopped |
1 can (8 ounces) sliced water chestnuts, drained and halved |
1 tablespoon reduced-sodium soy sauce |
1 can (3 ounces) chow mein noodles |
1/2 cup slivered almonds |
Directions:
1. In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce.
2. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
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