Recipe For Cooking Cornbread Turkey Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Cornbread Turkey Casserole

Makes approximately 24 to 30 servings.

3 (8 oz.) pkg. crushed cornbread stuffing mix
10 to 11 C. cubed cooked turkey or chicken
2 C. (8 oz.) shredded Cheddar cheese
2 (10 3/4 oz.) cans condensed cream of celery soup, undiluted
2 (10 3/4 oz.) cans condensed cream of  chicken soup, undiluted
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 (12 oz.) can evaporated milk
1 1/2 C. (6 oz.) shredded Swiss cheese

Prepare stuffing mix according to pkg. directions. Add turkey and Cheddar cheese.

Combine the soups and milk. Pour 1 C. each into three prepared 13 x 9-in. baking pans. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35 min. or until bubbly. Let stand for 5 to 10 min. before serving.

To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350 degrees F for 35 to 40 min. or until bubbly. Let stand for 5 to 10 min. before serving.