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Turkey Crunch Casserole
Chef:  Cathy Bell - Joplin, MO          Category:  Main Dishes

2 1/2 cups cubed leftover turkey
1 (10 oz.) can cream of chicken soup (or cream of celery or mushroom soup)
1 cup milk
1/4 cup margarine
1 teaspoon black pepper
1/2 teaspoon seasoned salt
1 package frozen carrots & peas
3 cups crushed potato chips
1 cup shredded Cheddar cheese

Directions: Cook frozen vegetables in microwave according to package directions. Heat soup, milk, margarine, and seasonings to boiling in saucepan. Add turkey and vegetables. Stir well. Spread 1 1/2 cups of the potato chips in the bottom of a casserole dish. Pour turkey mixture over chips. Top with the remaining 1 1/2 cups of potato chips and then the cheese. Sprinkle with paprika for color. Bake at 350°F for 25 to 30 minutes or until golden and bubbly.

Notes: Chicken or tuna can be substituted for the turkey.