Turkey Or Chicken Almond Bake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I've been making this casserole for at least 15 years and I think it originated from Kraft, based on the magazine cut-out I have taped in the front of my Joy of Cooking. It's comfort food at its warm, hearty and delicious best. Read more . I take any trimmed-leftover pie crust and cut out hearts, leaves, or stars and place them over the top of the casserole before baking. It adds a whimsical touch to a wonderful meal. Serve a nice salad on the side and call it dinner - or supper (if you're Southern like me.) Ha! Enjoy... Ingredients:
1 1/2 cups sharp cheddar cheese, divided |
1 tablespoon flour |
3 cups chopped cooked turkey or chicken |
1 1/2 cups sliced celery |
2/3 cup slivered almonds, toasted, divided |
1 cup premium mayonnaise |
1 tablespoon lemon juice |
1/2 teaspoon dried oregano leaves, crushed |
1/4 teaspoon salt |
1/4 teaspoon crushed black pepper |
1/2 teaspoon crushed red pepper (optional) |
pastry for 2-crust 9-inch pie (to save time, pillsbury or storebrand refrigerated pie crusts work great) |
Directions:
1. Heat oven to 400 F.
2. Toss 1 cup cheese with flour. Mix cheese/flour mixture, turkey, celery, 1/3 cup almonds, mayonnaise, lemon juice and seasonings.
3. Roll pastry to 15-inch square on lightly-floured surface. Place in 13 x 9-inch baking dish; trim beyond edge. Turn under edge; flute.
4. Fill with turkey mixture. Top with remaining 1/2 cup of cheese and 1/3 cup of almonds.
5. NOTE: If you choose, you can take the trimmed, leftover pie crust and cut out whimsical shapes and place on top of casserole before baking. Sometimes, I even buy an extra crust to make sure I can decorate the top with fun shapes.
6. Bake 30-35 minutes or until golden brown.
7. Makes 6-8 servings.
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