This makes 3 9 x 13 pans.
3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked & cubed)
2 cups (8 oz) shredded cheddar cheese
2 cans cream of celery soup
3 cans cream of chicken soup
1 can cream of mushroom soup
1 can (12 oz) evaporated milk
1 1/2 cups (6 oz) shredded Swiss cheese
salt and pepper to taste
Prepare stuffing mix according to package directions. Add turkey (or chicken) and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of 3 greased 9 x 13 pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze for up to 3 months.
Cook frozen casserole at 350 degrees for 80-90 min uncovered. Bake defrosted casserole (can defrost in fridge overnight) at 350 degrees for 35-40 minutes uncovered. Let stand 5-10 minutes before serving.
I got this recipe from the Deseret News in their MormonTimes section.
No comments:
Post a Comment