Recipe Background
Crunchy Casserole combines turkey, rice, and a rich topping—a perfect move-in meal.
The first time I made this Crunchy Casserole was shortly after my partner and I moved into our cozy, albeit slightly drafty, first home together. It was during those frenzied days of unpacking when cooking felt like a daunting task until I stumbled upon a can of cream of mushroom soup in the pantry. I remembered my mother always added a bit of it to her casseroles to keep them creamy, so I did the same. Pairing it with some mayonnaise and sour cream, I hoped to conjure some semblance of home amid the chaos of moving boxes and half-assembled furniture.
We had just received a care package from my partner’s mother that included a batch of their home-cooked turkey. I decided it would be the perfect way to make use of those leftovers, pairing the turkey with cooked rice and some crunchy celery. The addition of water chestnuts was an unexpected twist—a little nod to a dish we'd had on a memorable vacation. Slicing almonds and the buttery cracker topping added just the right amount of crunch, ensuring we’d have a meal that wasn’t just filling, but also comforting. Letting the casserole bake until bubbly and golden quickly became our little ritual.
A sprinkle of lemon juice and a dash of salt brought everything together. One thing I learned was to gently fold in the rice so it stays light and fluffy. These little touches soon turned our makeshift dinner into a delightful celebration of our new beginning, right there in our tiny yet promising kitchen.
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.
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