Almond Turkey Casserole 2 cans (10-3/4 ounces each) condensed cream of mushroom soup(undiluted)
1/2 cup mayonnaise (Reduced-fat or fat-free mayonnaise is not recommended for this recipe.) 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 = 1-1/2 cups crushed butter-flavored crackers (about 38 crackers) 1/3 cup butter, melted 1/4 cup sliced almonds In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds. 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. Life isn't about waiting for the storm to pass; It's about learning to dance in the rain. Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
