Crunchy Almond Turkey Casserole

By Susan52

Ingredients

• Topping:
• 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
• 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
• 1/3 cup butter, melted
• 1/4 cup sliced almonds

Preparation

Step 1

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.