#128 – Turkey Casserole & Carrot Cabbage Slaw

Turkey Casserole

• 5 oz chow mein noodles
• 2 – 5 oz cans bone chicken or turkey
• 2 – 2 oz cans sliced mushrooms (optional)
• 2 cups diced celery
• 3 oz cashews
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can milk
• 1/2 cup chopped onion
• 5 oz can sliced water chestnuts

Preheat oven to 325 degrees. Put half of chow mein noodles in a 9 x 13 inch pan. Sprinkle chicken, mushrooms, celery, and cashews over noodles. In a separate bowl, mix soup and milk together until blended; pour over casserole, top with remaining noodles. Bake 1 hour; let stand 15 minutes before serving.

Carrot Cabbage Slaw

• 4 cups shredded cabbage
• 2 cups shredded carrots
• 2 medium golden delicious apples diced
• 1 cup raisins (regular or golden)
• 1/2 cup walnuts, chopped
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 cup sour cream
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp nutmeg (optional)

In a large bowl combine cabbage, carrots, apples, raisins and nuts. In a separate bowl combine honey and lemon juice until smooth; stir in sour cream, salt, pepper and nutmeg; mix until combined. Stir dressing into cabbage mixture. Chill for 1 hour and serve.