#128 – Turkey Casserole & Carrot Cabbage Slaw

hosted by Laverne Diede & Rhonda Fitterer

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.


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