Turn leftover holiday turkey
into a whole new dish with this chop suey-style casserole.
After
Thanksgiving Casserole
- 1/4 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup green pepper, diced
- 1 (4-ounce) can mushrooms,
drained
- 3 (10 3/4-ounce) cans
condensed cream of chicken soup
- 3 cups diced turkey
- 1/3 cup slivered almonds
- 1 (3-ounce) can chow mein
noodles - divided use
- Preheat oven to 350°F (175°C).
Grease a 2-quart casserole dish and set aside.
- Saute onion, celery, and
green pepper in butter. Add mushrooms, cream of chicken
soup, diced turkey and almonds.
- Line prepared casserole
dish with 1/2 can chow mein noodles. Add tukey mixture
and cover with remaining noodles.
- Bake for 40 minutes.
Makes 6 to 8 servings.
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