Almond Turkey Casserole Recipe

A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a fun crunch. My husband, Lee, and I live on a farm and have two married children and two granddaughters.

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons chopped onion

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon white pepper

5 cups cubed cooked turkey

3 cups cooked rice

4 celery ribs, chopped

1 can (8 ounces) sliced water chestnuts, drained

1 cup sliced almonds

Topping:

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)

1/3 cup butter, melted

1/4 cup sliced almonds

In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.

Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over turkey mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Yield: 8 servings.

8 Servings

Prep: 10 min.

Bake: 35 min.