Be the first to Chinese vegetables and mushrooms give this turkey casserole its Oriental slant. If you prefer, chicken may be substituted for the turkey.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 1 can (1 pound) French-cut string beans, drained
- 1 can (1 pound) Chinese mixed vegetables, drained
- 1 can (8-1/2 ounces) water chestnuts, sliced and drained
- 1 can (8 ounces) sliced mushrooms, drained
- 1 small onion, chopped
- 1 cup grated Cheddar cheese
- 4 cups cubed cooked turkey (or chicken)
- 1 can (10-3/4 ounces) cream of mushroom soup
- 1 ounce sherry
- 1 cup milk
- 1 can (3 ounces) french-fried onions
Preparation:
Alternate layers of vegetables, cheese, and chicken in greased 9 x 13-inch casserole. Combine soup, sherry, and milk. Pour over casserole.
Cover loosely with foil. Bake at 350 degrees F. for 40 minutes. Remove foil; sprinkle onion rings on top. Bake 20 minutes longer.
Yield: 6 to 8 servings
Note: May be frozen; thaw before baking.
Recipe Source: Sunny Side Up by The Junior League of Ft Lauderdale
Reprinted with permission.
Cover loosely with foil. Bake at 350 degrees F. for 40 minutes. Remove foil; sprinkle onion rings on top. Bake 20 minutes longer.
Yield: 6 to 8 servings
Note: May be frozen; thaw before baking.
Recipe Source: Sunny Side Up by The Junior League of Ft Lauderdale
Reprinted with permission.
