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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.