Total Time
50mins
Prep 15 mins
Cook 35 mins

Great for leftover turkey! Garnish with parsley. Serves 8.

Ingredients Nutrition

  • Casserole

  • 2 cups cubed cooked turkey
  • 2 cups rice, cooked
  • 1 cup celery, sliced
  • 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (9 ounce) package frozen chopped broccoli, thawed
  • 1 (2 ounce) jar pimientos, drained
  • 34 cup mayonnaise
  • 2 teaspoons lemon juice
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • Topping

  • 2 12 cups corn flakes, crushed
  • 2 tablespoons melted butter

Directions

  1. Heat oven to 375 degrees and grease a 2-quart casserole.
  2. In large bowl, combine all casserole ingredients.
  3. Spoon into greased casserole.
  4. In small bowl, combine cereal and butter; sprinkle evenly over casserole mixture.
  5. Bake for 30 to 35 minutes or until casserole is thoroughly heated and topping is light brown.

Reviews

(2)
Most Helpful

UPDATE 12/07 -- Surprise ! Had Christmas leftover turkey !! Did not have water chestnuts on hand, so used 3/4 can artichoke bottons, quartered. Not sure why, but seemed lots more tasty than last year. STILL have another meal to go -- YEAAA ! This was tasty, for left-over "stuff" ! There was enough variety of tastes to negate the need for overwhelming spices. I had all the ingredients, including 2 cups cooked saffron rice, from another meal, and used crushed Kashi - which is a really terrible cereal, but made a nice crunchy top. There is more than enough for ANOTHER meal, which I don't object to ! Thanks, Bec, I will save to make again after Christmas !!

NurseJaney December 29, 2007

very good i liked the corn flakes top you could prob drop the butter. I used brown rice that gave it a nutty taste. you might want to use a flat dish i used as square 8 inch and some parts of the dish were cool but since everything was cook anyway it was no big deal

John W Wenzelburger July 20, 2005

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