Crunchy Almond Turkey Casserole Recipes

Steps:

• In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• In a large bowl, combine the soup, mayo, sour cream, onion, lemon juice and pepper.
• Stir in the turkey, rice, celery, water chestnuts and almonds.
• Transfer to a greased glass baking dish.
• Combine topping ingredients and sprinkle over turkey mixture.
• Bake, uncovered at 350, for 35-40 min or until bubbly and golden brown.

Steps:

• In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

Steps:

• Set oven to 375 degrees.
• Butter an 11 x 7-inch-inch casserole dish.
• In a large saucepan melt butter over medium heat.
• Add in the mushroom slices and saute until they loose there moisture.
• Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
• Add in the cream of chicken soup, mayo, sour cream, 1/2 cup grated cheddar cheese and Parmesan cheese, cooked cubed turkey or chicken and sliced water chestnuts; bring to a boil and simmer for about 7-8 minutes.
• Season the mixture with seasoned salt and pepper to taste.
• Transfer the mixture to the prepared baking dish.
• Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
• Place the dough rectangles over the hot chicken mixture in the baking dish (the soup mixture MUST be hot before topping with the crescent dough!).
• In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
• Drizzle with melted butter all over the top.
• Bake for about 20-25 minutes or until the crescent topping crust is browned.
• Serve immediately.
• Delicious!