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Crunchy Almond Turkey Casserole

A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch. —Jill Black, Troy, Ontario
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    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

Directions

  • 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 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.

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Reviews

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Average Rating:
  • Vicki
    Mar 16, 2020

    I have been making this recipe since the mid 1970’s. Originally known as Hot Turkey (orChicken) Salad. It is still one of my all time favorites. I do use toasted slivered almonds instead of sliced. Otherwise the same.

  • P vinod
    Feb 11, 2019

    This may just me my type of item-maybe what my doc would have in mind as a person not really a full vegatarian

  • siegyb
    Dec 6, 2018

    Absolutely most favorite recipe

  • Sue Zappa
    Mar 9, 2018

    This has become a family favorite since I first made it this week! When I told my family about the negative reviews--no flavor, etc.--their jaws dropped! There are plenty of "crunchies" in this recipe, & the flavor was just as we like it. The ingredients blended together to make a casserole that you can serve to all ages & get great reviews. The only change I made was using chicken breasts instead of turkey.

  • daps
    Nov 29, 2013

    We thought this was pretty tasteless. If you have leftover gravy and stuffing I suggest you use that in this dish. I liked all the crunch, though.

  • JCV4
    Nov 26, 2013

    I added some garlic, too. This casserole has a nice crunch to it and tastes great!

  • maritab
    Apr 24, 2013

    No comment left

  • Hannah0418
    Feb 20, 2013

    Instead of just celery, you can add carrots, or a bag of frozen mixed veggies (thawed). Loved the crunch from the water chestnuts & almonds.

  • momzilla24
    Jan 2, 2013

    Great way to use leftover turkey, really transformed it into something special that the whole family enjoyed. I enjoyed that this had such great crunch - the nuts, water chestnuts, and celery provide a nice textural contrast to the turkey and rice. I followed the recipe as written except for using multi-grain crackers in the topping. Will definitely make again. My only suggestion would be that this is easily 10-12 servings, not 8.

  • Maybake
    Sep 5, 2011

    Very tasty. My kids even went back for seconds. Leftovers tasted just as good the next day for lunch too. The only thing I would probably change next time is to leave out the water chestnuts since the almonds gave it plenty of delicious crunch. Definitely will make again.