Almond Turkey Casserole



INGREDIENTS:

2 cans (10 3/4-oz.) cream of mushroom soup, undiluted

1/2 cup mayonnaise*

1/2 cup sour cream

2 Tbp. chopped onion

2 Tbp. lemon juice

1 tsp. salt

1/2 tsp. white pepper

5 cups cubed cooked turkey

3 cups cooked rice

4 celery ribs, chopped

1 can (8-oz.) sliced water chestnuts, drained

1 cup sliced almonds

TOPPING

1 1/2 cups crushed butter-flavored crackers (about 38)

1/3 cup butter or margarine

1/4 cup sliced almonds

DIRECTIONS:

1. In a large bowl, combine the soup, mayonnaise, sour cream,
onion, lemon juice, salt and pepper. Stir in the turkey, rice,
celery, water chestnuts and almonds. Transfer to a
greased 13x9x2 inch baking dish.

2. Combine toppping ingredients; sprinkle over turkey mixture.
Bake, uncovered, at 350 degrees for 35-40 minutes or until
bubbly and golden brown.

* Reduced fat or fat-free mayonnaise may not be substituted for
regular mayonnaise.



Almond Turkey Casserole