Turkey and Ham Bake
A tasty and easy casserole for using both leftover cooked turkey and ham.
1 (10.75-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 (10.75-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.