Yield: 4 Servings
|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|
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.