Crunchy Almond Turkey Casserole

A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch.

Crunchy Almond Turkey Casserole

Average Rating: 4.4

TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.

Ingredients

  • 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 Ritz crackers (about 40 crackers)
  • 1/3 cup butter, melted
  • 1/4 cup sliced almonds

Instructions

  • 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.
  • 2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

Nutrition Facts

1 cup: 678 calories, 41g fat (12g saturated fat), 105mg cholesterol, 1211mg sodium, 43g carbohydrate (5g sugars, 4g fiber), 34g protein.