Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Cooked Turkey, chopped |
| 1 can | Cream Of Mushroom Soup, undiluted |
| 1 can | Can Cream Of Celery Soup, undiluted |
| ¼ cup | Plus 2 Tbsp Slivered Almonds, toasted |
| 1 pack | Frozen Asparagus Cuts, thawed, drained |
| ¼ cup | Chopped Pimiento, drained |
| 1 can | French-Fried Onion Rings |
Oven 350~.
Combine first 4 ingredients in a bowl; stir well. Spoon half of mixture into a greased 8-inch square baking dish. Combine asparagus and pimiento; stir gently. Sprinkle over mixture in baking dish. Spoon remaining turkey mixture on top. Cover and bake at 350~ for 35 minutes; uncover. Sprinkle with onion rings, and bake, uncovered, an additional 10 minutes. Yield: 4 servings.
From Helen Goggans of Arkansas, in November, 1986"Southern Living". Typos by Jeff Pruett.
Posted to EAT-L Digest 09 Feb 97 by Bill Spalding <billspa@...> on Feb 10, 1997.