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ALMOND TURKEY CASSEROLE

The Taste of Home Cookbook
New Revised 2nd Edition
A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch.
Jill Black, Troy, Ontario
Prep: 10 min.
Bake: 35 min
Yield: 8 Servings


Ingredients

    • 2 cans (10¾ 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:

    • 1½ 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 soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in turkey, rice, celery, water chestnuts and almonds.

2) Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine topping ingredients; sprinkle over turkey mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown.
 

Nutrition Facts:
1 cup equals 678 calories, 41 g fat (12 g saturated fat), 105 mg cholesterol, 1,211 mg sodium, 43 g carbohydrate, 4 g fiber, 34 g protein.

 

 

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