rj_anderson | Recipe Time!

I am eating the leftovers of this wonderful casserole for lunch, and since it is a great use for all that extra turkey that tends to sit around after the holidays, I thought I'd post the recipe here. It's rich and savoury and has a nice crunch to it, and it's easy to throw together early in the day and keep in the refrigerator until it's time to heat through for supper. It also freezes well.

TURKEY ALMOND CASSEROLE

5 cups diced, cooked leftover turkey (or chicken)

2 cups diced celery

3 cups cooked rice

1 8 oz. can water chestnuts, sliced (optional)

2 cans cream of chicken soup

1/2 cup sour cream

1/2 cup mayonnaise

2 tbsp. chopped onion

2 tbsp. lemon juice

1 tbsp. salt

3/4 tsp. white or black pepper

1 cup sliced almonds

In a large bowl, mix above ingredients together and put into buttered 9" x 13" baking dish.

Topping

1/2 cup sliced almonds

3 cups crumbled corn flakes

1/3 cup butter, melted

Mix above ingredients together and sprinkle on top of casserole.

Bake at 350 F for 35 to 45 minutes. Can be prepared ahead and refrigerated until baking.