Corn Bread Turkey Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 packages (6 oz. each) crushed corn bread stuffing mix
11 c. cubed cooked turkey
2 c. (8 oz.) shredded cheddar cheese
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (12 oz.) evaporated milk
1-1/2 c. (6 oz.) shredded Swiss cheese
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Directions: |
Directions:Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13-in. x 9-in. baking dishes, layer each with 1 c. turkey mixture and 1 c. soup mixture. Repeat layers. Sprinkle with Swiss cheese.
Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 min.before serving.
To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 min. at room temperature before baking. Bake, uncovered, at 350° for 35-40 min. or until bubbly. Let stand for 5-10 min. before serving. Yield: 3 casseroles (8 servings each).
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:20 min. + freezing Bake: 35 min.20 35 |
Personal
Notes: |
Personal
Notes: Mom and I spent a wonderful mother-daughter weekend at the lakehouse one fall. Our agenda was to make several casseroles to freeze so that we would have meals ready-to-go througout the winter. (Okay, I think this was more for me than her as I had two little boys and worked full-time!) We made this casserole and it was a huge hit with both Dad and my boys! It takes a little work, but, considering you will have 2 casseroles...well worth it!
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