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
- Heat oven to 350°F
(175°C).
- In small bowl, combine
butter and cornflakes; mix well. Set aside.
- 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.
- Spray 2-quart casserole
with nonstick cooking spray. Add turkey mixture, sprinkle evenly
with corn flake mixture and top with almonds.
- 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.
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