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Souper Turkey CasseroleIt's called Souper Turkey Casserole because it gives you a chance to use up those "cream of whatever" condensed soups in your pantry. It's a great recipe that uses up leftover turkey also. You can try different variations if you're the adventurous type. The water chestnuts and croutons give this dish a pleasant, crunchy surprise. Gosh I love casseroles!
*All of the cans of soup are sized 10 3/4 ounces.* 1 can condensed cream of onion soup 1 can condensed cream of celery soup 1 can condensed cream of mushroom soup 1/3 cup mayo 6 ounces cubed Velveeta (or other processed cheese) 1 16oz pkg frozen broccoli 5 cups cut-up/cubed turkey 1 1/2 cups EACH white rice and wild rice (cooked) 1 small jar sliced mushrooms, drained 1 8oz can sliced water chestnuts, drained 2 cups croutons
Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish. Mix soups, mayo and cheese in a big bowl. Stir in broccoli, turkey, rices, mushrooms and water chestnuts. Pour into dish, bake uncovered for 30-35 minutes. Remove from oven, stir, sprinkle with croutons. Bake 10-12 minutes longer. TOP of Souper Turkey Casserole
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