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A tasty, super easy casserole
for using both leftover cooked turkey and ham.
Turkey
and Ham Bake
- 1 (10 3/4-ounce) can condensed
cream of mushroom soup
1/2 pound cooked turkey, sliced or chopped
1/2 pound cooked ham, sliced or chopped
1 cup water chestnuts, sliced
1 (10 3/4-ounce) can condensed cheddar cheese soup
1/4 cup chopped pimiento
1 tablespoon butter, melted
1 cup canned French fried onion rings
- Preheat oven to 325°F
(160°C).
- In an 8 x 11 x 2-inch
baking dish, pour half of the cream of mushroom soup (undiluted)
evenly on the bottom. Layer one-third of the turkey and ham,
and 1/3 of water chestnuts over soup. Pour half of the cheddar
cheese soup (undiluted) on top of chestnuts. Repeat layers ending
with chestnuts. Sprinkle with pimiento. Top with butter and onion
rings.
- Cover and bake 30 to 35
minutes or until bubbling.
Makes 6 servings.
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