Cornbread Turkey Casserole

Recipe by carolinafan
READY IN: 50mins
SERVES: 24-30
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (6 ounce) packages crushed cornbread stuffing mix
  • 10 -11
    cups cubed cooked turkey or 10 -11 cups cooked chicken
  • 2
    cups shredded cheddar cheese
  • 2
    (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 2
    (10 3/4 ounce) cans condensed cream of celery soup, undiluted
  • 1
    (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1
    (12 ounce) can evaporated milk
  • 1 12
    cups shredded swiss cheese
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DIRECTIONS

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