Crunchy Casserole

Time :50

Yield :8 servings

Recipe Background

Aha! You can hear the reverberating sound of satisfaction from each and every bite of Crunchy Casserole. It's filled with casserole classics like juicy turkey, tender rice, and a creamy, savory sauce, but also with water chestnuts and almonds for audible amazement. On top is a buttery cracker crumb crust with, you guessed it, more almonds. Crunchy Casserole is basically a nut-lovers dream dinner that will delight your eyes, ears, and especially tastebuds. Sink your teeth into the snappiest dish ever!

Ingredients

For the filling:

2 (10.75-ounce) cans condensed cream of mushroom soup undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons onion chopped
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
5 cups turkey cubed and cooked
3 cups rice cooked
4 celery ribs chopped
1 (8-ounce) can sliced water chestnuts drained
1 cup almonds sliced

For the topping:

1 1/2 cups buttery crackers crushed
1/3 cup butter melted
1/4 cup almonds sliced

Directions

Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl, combine the soup, the mayo, the sour cream, the onion, the lemon juice, the salt, and the pepper.
Stir the turkey, the rice, the celery, the water chestnuts, and 1 cup of the almonds into the soup mixture.
Transfer the mixture into the prepared baking dish.
Bake the casserole uncovered for 25 minutes.
Combine the cracker crumbs, the melted butter, and the remaining almonds and sprinkle the mixture over the casserole.
Bake until bubbly and golden brown, about 10-15 minutes.
Serve hot.