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
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
Reviews
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.
This may just me my type of item-maybe what my doc would have in mind as a person not really a full vegatarian
Absolutely most favorite recipe
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.
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.
I added some garlic, too. This casserole has a nice crunch to it and tastes great!
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Instead of just celery, you can add carrots, or a bag of frozen mixed veggies (thawed). Loved the crunch from the water chestnuts & almonds.
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.
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.