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Enjoy this recipe from Foolproof Christmas, updated with photos.
Submitted by: Janis Parr from Ontario, Canada
1-1/2 c. celery, chopped
3/4 c. onion, minced
6 T. butter, sliced
6 T. all-purpose flour
1/2 t. salt
1/2 t. pepper
3 c. milk
10-3/4 oz. can cream of mushroom soup
6 T. cooking sherry or chicken broth
1/2 t. dried basil
4 c. roast turkey, cubed
1 c. shredded Cheddar cheese
In a large saucepan over medium-low heat, sauté celery and onion in butter until just tender. Stir in flour, salt and pepper. Add milk and cook until thickened, stirring constantly. Stir in soup, sherry or broth and basil; fold in turkey. Transfer to a buttered 2-quart casserole dish; top with cheese. Cover and refrigerate. To serve, uncover and bake 350 degrees for one hour, or until bubbly and cheese is melted. Makes 6 to 8 servings. | |
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In a large saucepan over medium-low heat, sauté celery and onion in butter until just tender. Stir in flour, salt and pepper. Add milk and cook until thickened, stirring constantly. Stir in soup, sherry or broth and basil; fold in turkey. Transfer to a buttered 2-quart casserole dish; top with cheese. Cover and refrigerate. To serve, uncover and bake 350 degrees for one hour, or until bubbly and cheese is melted. Makes 6 to 8 servings. |
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