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Enjoy this recipe from Autumn in the Country.
Submitted by: Janet Allen from Dalton Gardens, ID
2 10-3/4 oz. cans cream of mushroom soup
1/2 c. mayonnaise
1/2 c. sour cream
2 T. onion, chopped
2 T. lemon juice
1 t. salt
1/2 t. pepper
5 c. cooked turkey, cubed
3 c. cooked rice
4 stalks celery, chopped
8-oz. can sliced water chestnuts, drained
1-1/4 c. sliced almonds, divided
1-1/2 c. round buttery cracker crumbs
1/3 c. butter, melted
Combine soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper in a large bowl; mix well. Stir in turkey, rice, celery, water chestnuts and one cup almonds. Transfer to a greased13"x9" baking pan; set aside. Mix remaining almonds, cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until bubbly and golden. Serves 6. | |
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Combine soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper in a large bowl; mix well. Stir in turkey, rice, celery, water chestnuts and one cup almonds. Transfer to a greased13"x9" baking pan; set aside. Mix remaining almonds, cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until bubbly and golden. Serves 6. |
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