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    Hot Turkey and Cheddar Casserole

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    3 C. (about 16 oz.) cubed (1-inch) leftover turkey
    3/4 C. chopped celery
    1 5 oz.) can sliced water chestnuts, drained
    1/2 C. chopped red bell pepper
    1 1/3 C. mayonnaise
    1 T. grated onion
    2 T. lemon juice
    2 C. (8 oz.) shredded sharp Cheddar cheese, divided
    1 C. (4 oz.) shredded mozzarella cheese, divided
    1 C. cornflakes, crushed

    Preheat oven to 350 F. Lightly coat a 9 x 13-inch baking dish with butter.

    In a medium bowl, combine turkey, celery, water chestnuts, red bell pepper, mayonnaise, onion, lemon juice, 1 cup Cheddar cheese, and 1/2 cup mozzarella cheese; mix well. Place the mixture in the baking dish and bake for 25-30 minutes, or until heated through.

    Meanwhile, in a medium bowl, combine the remaining 1 cup Cheddar cheese, 1/2 cup mozzarella cheese and cornflakes.

    Sprinkle the cheese mixture over the baked turkey casserole and bake for 5 to 8 minutes, or until the cheese melts.




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