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Corn Bread Turkey Casserole

By: Taste of Home's Fast Family Favorites

"Folks who love turkey and stuffing will appreciate the flavor and convenience of this casserole. The recipe makes three pans, so you can enjoy one for dinner and freeze the other two for future meals."

Rate/Review | Read Reviews (4)

What to Drink?
	Chardonnay

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 casseroles

Ingredients

3 (6 ounce) packages crushed corn bread stuffing mix
10 cups cubed cooked turkey or chicken
2 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of celery soup, undiluted
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (12 fluid ounce) can evaporated milk
1 1/2 cups shredded Swiss cheese

Directions

Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. Combine the soups and milk. Pour 1 cup each into three greased 13-in. x 9-in. x 2-in. baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
To use frozen casseroles: Thaw in the refrigerator. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.