A quick and easy 'chow mein-style' casserole
with cooked turkey, celery, green onions, water chestnuts and
chow mien noodles combined with cream of mushroom soup and topped
with cashews. A great recipe for leftover turkey.
Turkey
Cashew Casserole
- 2 (10-ounce) cans condensed
cream of mushroom soup
1/4 cup water (or milk)
1 (8-ounce) can water chestnuts, drained and sliced
1 cup chopped celery
1/4 cup chopped green onions
2 cups Honeysuckle White Whole Turkey, cooked and diced (leftover
pieces)
1 (2 to 3-ounce) can crunchy chow mein noodles
1/2 cup broken cashews
- Preheat oven to 325°F
(160°C).
- Combine all ingredients
and put half of mixture into a greased casserole, sprinkle with
chow mien noodles. Top with rest of the turkey mixture and sprinkle
cashews over the top.
- Bake for 30 minutes or
until hot and bubbly.
Makes 8 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
