Recipe for Cornbread Turkey Casserole from the Leftover Turkey section.
Cornbread Turkey CasseroleYields 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 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.
We hope you enjoy your freshly made Cornbread Turkey Casserole. This recipe came from Leftover Turkey's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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