Cheesy Rosemary Turkey Bake

Donna M.'s Note:

A great recipe for potlucks and buffets. This is easily made ahead and refrigerated before baking. I love the combination of flavors. I suspect it would be equally as good made with chicken.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 6 cups cooked turkey , chopped
• 1 cup mayonnaise (not fat-free)
• ¼ cup slivered almond
• 3 cups celery , sliced 1/2 inch thick
• 2 cups shredded cheddar cheese
• ½ cup chopped onion
• 2 tablespoons lemon juice
• 1 teaspoon dried rosemary , crushed (OR 1 Tbsp fresh, snipped)
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:

1. Stir together all except 1/2 cup of the cheese.
2. Spoon into 13x9 inch baking pan.
3. Cover and bake at 350 degrees F for 45 to 55 minutes.
4. Remove from oven and sprinkle with remaining cheese.
5. Bake 5 more minutes, uncovered, or until cheese is melted.

Reviews

[BothFex]

Nice weekday meal. Throws together quickly. Added capers and lemon juice and served over rice for the family and over raw spinach for me (to keep it low carb). Got thumbs up all around. Will make again.

[*Parsley*]

A yummy use for leftover turkey! The long bake time allows the rosemary flavor to sort of "infuse" the whole casserole. I also loved the cheesiness! Thanx for posting. I'll use this again whenver I have leftover turkey or even chicken.

[DoveChocolatierinKY]

I didn't have almonds, but I almost think I would have enjoyed it better as a cold turkey salad more than the cooked version. This was still very, very yummy. The more cheese, the better!