Turkey Salad Casserole with Cheddar Cheese
This quick and easy casserole is a tasty way to use leftover holiday turkey. Serve hot with any leftover cranberry relish and dinner rolls you might still have on hand, too!
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.