Creamy Turkey Casserole

Nov./Dec. issue Quick Cooking 2004

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 1 (10 3/4ounce) can  condensed cream of celery soup, undiluted
• 1 (10 3/4ounce) can  condensed cream of mushroom soup, undiluted
• 1 (10 3/4ounce) can  condensed  cream of onion soup, undilued
• 5  ounces Velveeta cheese, cubed
• 1⁄3 cup mayonnaise
• 4  cups  cubed  cooked turkey
• 1 (16 ounce) package frozen broccoli cuts, thawed
• 1 1⁄2 cups cooked white rice
• 1 1⁄2 cups  cooked wild rice
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (4 ounce) jar  sliced mushrooms, drained
• 1 1⁄2-2  cups  salad croutons

Directions

1. In a large bowl, combine the soups, cheese and mayonnaise.
2. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
3. Transfer to a greased 13-in.
4. x 9-in.
5. x 2-in.
6. baking dish.
7. Bake, uncovered, at 350 degrees for 30 minutes; stir.
8. Sprinkle with croutons.
9. Bake 8-12 minutes longer or until bubbly.