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Turkey Casserole

Servings: 4-6
This is great for those leftovers after Thanksgiving or Christmas, or it can used anytime of the year when you have leftover turkey or chicken.

Leftover turkey or chicken
Leftover stuffing
Leftover cranberry sauce (jellied or whole berry)
Partially steamed broccoli
1/2 small onion, minced
1 clove garlic, minced
1 can cream of mushroom soup
1/2 (of a 12 oz. can) evaporated milk
2 tsp. butter
1 small can french fried onions

Steam broccoli and set aside.

Melt butter in a frying pan and saute onion and garlic in butter. Mix together cream of mushroom soup and milk. Add to the sauteed onion and garlic mixture. Set aside.

Grease a 9 x 13-inch baking dish.

Spoon stuffing into bottom of greased pan, then cranberry sauce, broccoli, then turkey. Repeat layers until dish is almost full. Pour cream of mushroom soup mixture over top of casserole (you can even pour some in the middle of the layering if you like). Top with french fried onions. Bake at 350 degrees F/180 degrees C for about 40 minutes or until bubbling. Serve with salad and rolls. Yummy!

Makes 4-6 servings.

Source: My own recipe
Submitted By: Patricia Kasal
Date: October 1, 2007