This quick and easy casserole
is a tasty way to use holiday leftover turkey. Serve hot with
any leftover cranberry relish and dinner rolls you might still
have on hand, too!
Turkey
Salad Casserole with Cheddar Cheese
- 4 cups cooked turkey,
cubed
2 cups celery, chopped
2 cups seedless grapes
2 cups mayonnaise
1 cup slivered almonds
1 (4-ounce) can sliced mushrooms, drained
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon soy sauce
1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded
2 cups potato chips, crushed
- Preheat oven to 425°F
(220°C).
- Mix first nine ingredients
together and pour into buttered 2-quart baking dish. Cover with
shredded cheese; top with crushed potato chips.
- Bake for 15 minutes or
long enough to melt the cheese and blend the flavors.
- Serve hot.
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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