Nick Cassoni's Turkey Crunch Casserole
Submitted by daegger
Turkey crunch casserole with slivered almonds, mushrooms, celery, and chow mein noodles on top. A 40-minute leftover turkey recipe that works equally well with chicken or ham.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis retro turkey casserole is the kind of recipe that earns a permanent spot in the rotation. Diced cooked turkey, hard-boiled eggs, canned mushrooms, celery, and slivered almonds get tossed with cream of chicken soup and mayonnaise, then topped with chow mein noodles or crushed potato chips before baking.
That crunchy topping is the whole point. It stays crisp against the creamy filling and gives every bite two textures instead of one. The recipe works just as well with leftover chicken or ham in place of the turkey, making it a year-round weeknight option, not just a post-Thanksgiving solution.
Ten minutes of prep, 30 minutes in the oven, dinner on the table.
Ingredients
Directions
Mix the first six ingredients together.
Stir the soup into the mayonnaise.
Toss with turkey mixture.
Put into a 2 quart casserole dish. Sprinkle with chow mein noodles or crushed potato chips.
Bake at 350℉ (180℃) F for 30 minutes or until bubbling.
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