Tonight's Dinner: Crunchy Turkey Casserole

While cleaning out the freezer before vacation, I found a package of frozen cooked turkey from March 08 (when the supermarket gives out free turkey or ham for Easter). I wrote down that I wanted to do something with it after vacation - when I was planning out the menus for the coming weeks.

Today was turkey day and I made this casserole, which was not well loved by the 12 year old but I thought it was pretty good. Hubby ate it without complaint so I figured it was ok, altho' he hates water chestnuts (says they have no flavor). I used them mainly because they have the crunch needed in this casserole and I had to omit the almonds as my son is allergic. I love water chestnuts!

I also put the crunchy corn flakes on top of half because my son hates crunchy toppings (or so I thought - he said only on macaroni & cheese).

I served it with Long Grain & Wild Rice and sauteed snow peas.

* Exported from MasterCook *

Crunchy Turkey Casserole

Recipe By     : adapted from Carolina Sunshine, Jr League of Charlotte, NC
Serving Size : 4    Preparation Time :0:00
Categories    : Main Dishes                      Poultry
                casserole

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   3      cups          cooked turkey meat -- chopped
   1      8 oz can      water chestnuts -- sliced
   1      cup           celery -- chopped
     1/2 small         onion -- chopped
   1      10 oz can     low sodium cream of mushroom soup -- Healthy Choice brand
     1/2 cup           reduced fat mayonnaise -- Hellmann's brand
   1      tb            Penzey's Mural of Flavor seasoning -- * see note
   1      cup           corn flakes -- crushed

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NOTES : Risa's notes:

* The original recipe did not have any seasoning in it so I used 1 tbsp of Penzey's Mural of Flavor, which is a wonderful salt-free seasoning. I added 1 tsp salt to the dish too. I also sprinkled it with a bit of reduced sodium soy sauce for a bit more flavor (not mentioned in ingredients as it was a last minute addition).

Original recipe did not use reduced sodium or reduced fat brands. I usually find casseroles too salty so I used the reduced sodium versions to lessen the salt.

Also the original called for 1/2 cup sliced almonds but I omitted those as my son is allergic to nuts.

I also omitted the 1 cup of cooked rice and served the casserole over the rice. I usually hate rice when it is baked into things.

RisaG