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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Chow mein noodles and slivered almonds lend crunch to this creamy turkey bake from Joanne ShewChuk of St. Benedict, Saskatchewan. âItâs a great way to use up leftover turkey or chicken,â she notes. Ingredients:
2 cups cubed cooked turkey |
1 can (15 ounces) whole baby corn, drained and cut into 1/2-inch pieces |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese |
1 cup chopped celery |
1 cup chow mein noodles, divided |
1/2 cup sliced fresh mushrooms |
1/2 cup slivered almonds, divided |
1/4 cup chopped green pepper |
Directions:
1. In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish.
2. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through. Yield: 6 servings.
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