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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 4 2010

Turkey Crunch Casserole

3 cups diced, cooked turkey
2 hard cooked eggs, chopped
1 (4 oz) can of sliced mushrooms
3/4 cup diced celery
1/2 cup slivered almonds
1 tablespoon chopped onion
1 (10 1/2 oz) can of cream of chicken soup (or make your own...it will be better)
3/4 cup mayo
crushed chow mein noodles or potato chips

Mix together everything but the mayo, soup and crushed chips. Stir the soup into the mayo. Toss with the turkey mixture. Turn into a 2 quart casserole. Sprinkle with the chips or noodles. Bake at 350 for 30 minutes.