Crunchy Almond Turkey Casserole

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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons chopped onion

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon white pepper

5 cups cubed cooked turkey

3 cups cooked rice

4 celery ribs, chopped

1 can (8 ounces) sliced water chestnuts, drained

1 cup sliced almonds

1-1/2 cups crushed ritz crackers (about 40 crackers) (topping)

1/3 cup butter, melted (topping)

1/4 cup sliced almonds (topping)


1. In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.

2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

Bon Appetit!

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