Welcome to Freezer Food Friday. Please share a recipe that can be prepared in advanced, on your blog and link it via Mr Linky below.
With Thanksgiving coming right up, I thought this might be a helpful recipe to deal with the leftover turkey.
3 packages (6 ounces each) crushed corn bread stuffing mix
10 to 11 cups cubed cooked turkey
2 cps (8 ounces) shredded cheddar cheese
2 cns (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cns (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) evaporated milk
1-1/2 cups (6 ounces) shredded Swiss cheese
Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13-in. x 9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
Cover and freeze two 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 each in the refrigerator. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 3 casseroles (8-10 servings each).
Comments on: "Corn Bread Turkey Casserole" (2)
Sounds good for a cold winter’s day! YUMMY
[...] 21, 2008 by angelaskitchen Time for Gluten Free-zer Friday! Check out Freezer Food Friday over at MJ’s (link up something yummy!) then stop on back. If you have a gluten free recipe [...]