Crunchy Turkey Casserole

By Snoo

Chow mein noodles and slivered almonds lend crunch to this creamy turkey bake. It‘s a great way to use up leftover turkey or chicken.

serving size: 1 cup
Cal 297
Fat 17g
Protein 22g
Carb 14g
Fiber 3g
Sodium 693mg

Ingredients

• Ingredients:
• 2 cups cubed cooked turkey
• 1 can (15 ounces) whole baby corn, drained and cut into 1/2-inch pieces
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup chopped celery
• 1 cup chow mein noodles, divided
• 1/2 cup slivered almonds, divided
• 1/4 cup chopped green pepper

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.