Cookin’ with Carolyn Crunchy Almond Turkey Casserole

Cookin’ with Carolyn Crunchy Almond Turkey Casserole
2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. chopped onion
2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. white pepper
5 cups cubed cooked turkey
3 cups cooked rice
4 celery ribs, chopped
1 can (8 oz.) sliced water chestnuts, drained
1 cup sliced almonds
1-1/2 cups crushed Ritz crackers (about 40 crackers)
1/3 cup butter, melted
1/4 cup sliced almonds
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 13×9-in. baking dish. Bake, uncovered, at 350 degrees for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 min.

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