Email to Snowqueen      

Recipe Categories: recipelady's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BUTTERS_SPREADS CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD JAMSandJELLIES MAINDISHIES MEATS PASTA PASTRIES PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONING SNACKS SOUPSandSTEWS VEGETABLES

CORNBREAD TURKEY CASSEROLE FOR 24




Source of Recipe


Grandma


List of Ingredients




Yields 24 to 30 servings.

3 (8 ounce) packages crushed cornbread stuffing mix
10 to 11 cups cubed cooked turkey or chicken
2 cups (8 ounces) shredded Cheddar cheese
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cup (6 ounce) shredded Swiss cheese

Recipe



Prepare stuffing mix according to package directions. Add turkey and Cheddar cheese.

Combine the soups and milk. Pour 1 cup each into three greased 13 x 9-inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.

To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.