Turkey Almond Casserole
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Makes:
9” x 13” pan |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Turkey
or chicken; cooked, diced |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
|
Celery,
chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Cream of
chicken soup |
21 oz. |
42 oz. |
63 oz. |
84 oz. |
105 oz. |
126 oz. |
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Sour
cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Mayonnaise |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Almonds,
slivered |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Egg
noodles; dry |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly
Directions:
Cook noodles and drain.
Combine all ingredients.
Freezing and Cooking Directions:
Put combined ingredients in a 1 gallon freezer bag or
a rigid container. Seal, label and freeze.
To serve, Thaw and put ingredients into a 9 x
13 pan or large casserole dish. Bake at 350 degrees
for about 30 minutes.
Comments:
Easy but delicious! Great as leftovers too. I eat this
stuff for breakfast!
<<<<<<<
Go to the November 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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