Cornbread Turkey Casserole recipe

Name: Cornbread Turkey Casserole recipe
Ingredients: 3 (8 ounce) packages crushed cornbread stuffing mix; 10 to 11 cups cubed cooked turkey or chicken; 2 cups (8 ounces) shredded Cheddar cheese; 2 (10 3/4 ounce) cans cream of celery soup, undiluted; 2 (10 3/4 ounce) cans cream of chicken soup, undiluted; 1 (10 3/4 ounce) can Cream of mushroom soup, undiluted; 1 (12 ounce) can evaporated milk; 1 1/2 cups (6 ounces) shredded Swiss cheese

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Ingredients

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3 (8 ounce) packages crushed cornbread stuffing mix10 to 11 cups cubed cooked turkey or chicken2 cups (8 ounces) shredded Cheddar cheese2 (10 3/4 ounce) cans cream of celery soup, undiluted2 (10 3/4 ounce) cans cream of chicken soup, undiluted1 (10 3/4 ounce) can Cream of mushroom soup, undiluted1 (12 ounce) can evaporated milk1 1/2 cups (6 ounces) shredded Swiss cheese

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Instructions

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Step 1

Prepare stuffing mix according to package directions.

Step 2

Add turkey and Cheddar cheese.

Step 3

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 350 degrees F for 30 to 35 minutes or until bubbly.

Step 4

Let stand for 5 to 10 minutes before serving.