A tasty turkey 'salad' casserole with onion, celery, water chestnuts, hard-cooked eggs and slivered almonds baked in a creamy sauce. A great recipe for leftover turkey.

Hot Turkey Salad

4 cups Honeysuckle White Whole Turkey, cooked, cubed
1 tablespoon butter, melted or use 1 tablespoon margarine
1 cup corn flakes, crushed
1/4 cup chopped onion
1/4 cup sliced celery
1 (10-ounce) can condensed cream of chicken soup
8 ounces water chestnuts, sliced, drained
3/4 cup mayonnaise or use 3/4 cup salad dressing
2 tablespoons lemon juice
4 eggs, hard-cooked, sliced
1/2 cup almonds, slivered

1. Heat oven to 350°F (175°C).
2. In small bowl, combine butter and cornflakes; mix well. Set aside.
3. Combine onion and celery in small microwave-safe bowl; cover. Microwave on HIGH 4 minutes or until tender. In medium bowl, combine soup, mayonnaise and lemon juice; mix well. Add onion mixture, turkey, eggs and water chestnuts; stir gently to combine.
4. Spray 2-quart casserole with nonstick cooking spray. Add turkey mixture, sprinkle evenly with corn flake mixture and top with almonds.
5. Bake at 350°F (175°C) for 30 minutes or until heated through.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.