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
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How to Make Cornbread Turkey Casserole
- Preheat oven to 350°F (175°C). Grease three 13x9x2 inch baking dishes.
- Prepare cornbread stuffing mix according to package directions. Set aside.
- In a large bowl, combine cooked turkey and 1 cup of shredded cheddar cheese. Mix well.
- In a separate bowl, whisk together cream of mushroom soup, cream of chicken soup, and milk until smooth.
- Divide the soup mixture evenly among the prepared baking dishes (about 1 1/3 cups per dish).
- Top each casserole with half of the turkey mixture, then spread the remaining soup mixture evenly over the turkey.
- Sprinkle each casserole generously with shredded Swiss cheese.
- **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.
- **For freezing:** Cover the remaining two casseroles tightly with foil and then plastic wrap. Freeze for up to 3 months.
- **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.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
7g
Fat
28g
Carbs
7g
