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Crunchy Casserole

CasseroleDiner-StyleTurkey
Time :50 minutes
Yield :8 servings
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The Scoop

This Crunchy Casserole is the kind of dish that has no right being this comforting.
It looks like leftovers. It behaves like a fridge clean-out. And then somehow it tastes like someone’s been quietly cooking for you all day. Creamy, cozy turkey and rice on the inside, buttery crunch on top; basically a humble dish with main-character energy.
And it doesn’t try to be pretty. It doesn’t need to.
Mainly, it’s this unapologetically crunchy topping that seals the deal and makes you want to make this recipe again and again…
Hack it:
Let it sit 5–10 minutes after baking, so it sets properly.
Use yogurt instead of mayo to cut down on calories.
Use cubed and cooked chicken if you can’t get turkey.
Leftovers:
Mix any cold leftovers with chopped tomatoes to make a rice salad that won’t quit.
Or stuff lettuce cups and call it a day.
But if you are after a full-on meal, use any leftovers to stuff bell peppers and bake them until tender.

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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