Corn Bread Turkey Casserole

8 ingredients
3 steps

Ingredients

  • 3 packages (6 ounces each) crushed corn bread stuffing mix
  • 11 cups cubed cooked turkey
  • 2 cups shredded cheddar cheese
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cans (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 shredded Swiss cheese

Directions

  1. 1
    Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
  2. 2
    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.
  3. 3
    To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

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