Turkey Crunch Casserole

Thanksgiving is a terrific food holiday, and when you have extra turkey, give this recipe a try. Mom's recipe box has an assortment of casseroles that are easy to make. This recipe reminded me of another casserole that Mom often made: Tuna Noodle Casserole, especially the cream of mushroom soup, chopped hardboiled eggs, and topped with potato chips. Just like the tuna version, the turkey version is delicious.

Mom's recipe called for a can of mushrooms. But I did not have any canned mushrooms on hand and did not miss the extra mushrooms. I did use extra almonds, which gave the casserole a nice crunch. Mom's recipe calls for topping the casserole with chow mein noodles or crushed potato chips. I used potato chips so that it would be more like Thanksgiving in a single dish.

Turkey Crunch Casserole 

• 3 cups diced cooked turkey
• 2 hard boiled eggs, chopped
• 1 can (4 oz.) sliced mushrooms
• 3/4 cup diced celery
• 1/2 cup slivered almonds
• 1 Tbsp. chopped onion
• 1 can (10.5 oz.) condensed cream of mushroom soup
• 3/4 cup mayonnaise
• crushed potato chips

Mix together the first six ingredients. Stir soup into mayonnaise and toss with the turkey mixture. Turn into a eight-inch baking dish. Sprinkle top with potato chips. Bake at 350 for 30 minute or until bubbly. Enjoy!