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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Meyer’s Turkey Mushroom Casserole Recipe

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This recipe for Grandma Meyer’s Turkey Mushroom Casserole is from Grandma Gail’s Four Season Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices of bacon
¾ cup chopped onion
½ cup chopped celery
¼ cup chopped green pepper
1 (4 oz.) can mushrooms, drained
1 cup sour cream
1 can cream of celery soup
3 cups cut up turkey or chicken
¼ tsp. salt
¼ tsp. pepper
2 cups Bisquick mix
½ cup milk
2 eggs
½ cup shredded cheddar cheese
Directions:
Directions:
Preheat oven to 350ºF.
Grease a 2 quart casserole dish.
Fry bacon until crisp. Cook onions, celery, peppers, and mushrooms in bacon fat until tender. Drain. Put back in the pan and stir in soup, sour cream, turkey, bacon, salt, and pepper. Heat until bubbly. Spread in casserole dish. Mix the remaining ingredients just until moistened. Spread over turkey mixture. Bake uncovered 30-35 minutes until golden brown.
Number Of Servings:
Number Of Servings:
6

 

 

 

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