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Corn Bread Turkey Casserole

Rated as 4.17 out of 5 Stars

"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."
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Ingredients

servings
Original recipe yields 24 servings (3 casseroles)

Directions

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  1. 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.
  2. 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.

Footnotes

  • © 2002 Reiman Media Group, Inc.

Reviews

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Our church ladies used this recipe with the turkey leftover from our whole church Thanksgiving Dinner. We served it at our December birthdays and anniversaries celebration, and it was quite a hi...

It tastes pretty good....however, for the overall taste, it wasn't worth the labor intensity...cooking all that chicken (I used this instead of turkey) and chopping it up took a while...so yes, ...

its delicious

very good for thanksgiving leftovers