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Casseroles

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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Turkey Casserole

3 or 4 cups of turkey or chicken, cooked and cut up
1/2 pound mozzarella cheese, grated (is still good when you cut down on the cheese!)
1 1/2 cans of cream of chicken soup
1 cup milk
1 envelope stove top stuffing and seasong packet (I used 4 cups of bread crumbs/chunks and sage, salt, pepper and rosemary to taste)
1/2 cup margarine

Melt margarine and add crumbs and seasonings together.

In 9 x 13 inch pan, sprinkle poultry on the bottom. In a bowl, mix the soup and milk until smooth, pour over top of turkey.

Sprinkle cheese on top of all, then cover with dressing mixture. Bake uncovered at 350 degrees until bubbly and browned, about 30 minutes.

Serve over rice or mashed potatoes.