Post by chief_cook2 on Dec 29, 2002 17:27:11 GMT -6
Yields 24 to 30 servings.
3 (8 oz.) pkg. crushed cornbread stuffing mix
10 to 11 C. cubed cooked turkey or chicken
2 C. (8 oz.) shredded Cheddar cheese
2 (10 3/4 oz.) cans condensed cream of celery soup, undiluted
2 (10 3/4 oz.) cans condensed cream of chicken soup, undiluted
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 (12 oz.) can evaporated milk
1 1/2 C. (6 oz.) shredded Swiss cheese
Prepare stuffing mix according to package directions. Add turkey and Cheddar cheese.
Combine the soups and milk. Pour 1 cup each into three greased 13 x 9-inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if not freezing, cover the casseroles and bake at 350ºF for 30 to 35 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350ºF for 35 to 40 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.