Monday, November 27, 2006

Leftover Turkey Casserole.

I made this tonight, invited Mom and Kristi over for dinner, It was yummy, If you are someone who is not so crazy about sour cream, I would only use half the sour cream and use another can of soup or something because the sour cream flavor was pretty strong...

Leftover Turkey Casserole

3 cups prepared bread prepared stuffing (leftover is fine)
1 (16 ounce) container sour cream
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 (10 3/4 ounce) cans condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14 1/2 ounce) cans French style green beans, drained
2 (4 ounce) cans sliced mushrooms, drained
3 cups cooked chopped turkey meat

Preheat oven to 350 degrees F.

Stir together sour cream, condensed soups, and dry onion soup mix in a mixing bowl.

Spread the turkey in the bottom of a buttered 9x13-inch casserole dish.

Top with green beans and mushrooms.

Spread the soup over the meat and vegetable mixture.

Crumble the stuffing and spread evenly over the top.

Bake at 350F for 25-30 minutes or until heated through and bubbly.

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