Cornbread Turkey Casserole

“This makes three casseroles. Enjoy one for dinner and freeze the other two. From Taste of Home.”
READY IN:
50mins
SERVES:
24-30
YIELD:
3 casseroles
UNITS:
Metric

Ingredients Nutrition

  • 3 (510.29 g) packagecrushed cornbread stuffing mix
  • 2365.9-2602.49 ml cubed cooked turkey or 2365.9-2602.49 ml cooked chicken
  • 473.18 ml shredded cheddar cheese
  • 2 (609.51 g) can condensed cream of chicken soup, undiluted
  • 2 (609.51 g) can condensed cream of celery soup, undiluted
  • 304.75 g can condensed cream of mushroom soup, undiluted
  • 340.19 g can evaporated milk
  • 354.88 ml shredded swiss cheese

Directions

  1. Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
  2. Combine the soups and milk.
  3. Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
  4. Sprinkle with Swiss cheese.
  5. Cover and freeze 2 casseroles for up to 3 months.
  6. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  7. To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

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