Cornbread Turkey Casserole Recipe

Ingredients for Cornbread Turkey Casserole

• Cornbread Stuffing Mix
• Cooked Turkey
• 1 cup shredded cheddar cheese
• Condensed Cream Of Chicken Soup
• Condensed Cream Of Celery Soup
• Condensed Cream Of Mushroom Soup
• Evaporated Milk
• 1/2 cup shredded Swiss cheese

How to Make Cornbread Turkey Casserole

1. Preheat oven to 350°F (175°C). Grease three 13x9x2 inch baking dishes.
2. Prepare cornbread stuffing mix according to package directions. Set aside.
3. In a large bowl, combine cooked turkey and 1 cup of shredded cheddar cheese. Mix well.
4. In a separate bowl, whisk together cream of mushroom soup, cream of chicken soup, and milk until smooth.
5. Divide the soup mixture evenly among the prepared baking dishes (about 1 1/3 cups per dish).
6. Top each casserole with half of the turkey mixture, then spread the remaining soup mixture evenly over the turkey.
7. Sprinkle each casserole generously with shredded Swiss cheese.
8. **For immediate baking:** Cover one casserole with foil. Bake for 30-35 minutes, or until bubbly and heated through. Let stand for 5-10 minutes before serving.
9. **For freezing:** Cover the remaining two casseroles tightly with foil and then plastic wrap. Freeze for up to 3 months.
10. **To bake from frozen:** Thaw casseroles in the refrigerator overnight. Bake uncovered at 350°F (175°C) for 35-40 minutes, or until bubbly and heated through. Let stand for 5-10 minutes before serving.