Turkey and tomato casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; Chopped |
| ½ | cup | Celery; Chopped |
| 1 | tablespoon | Butter or Margarine |
| 1 | can | (13 oz) Whole Kernel Corn; Drained |
| 1½ | cup | Cooked Turkey; Chopped |
| 1 | can | (10 3/4-oz) Condensed Tomato Soup |
| ⅓ | cup | Catsup |
| ¼ | cup | American Cheese; Shredded |
| 1 | pack | (9 oz) Frozen French-fried Potatoes |
Directions
In a large skillet, cook onion and celery in butter until vegetables are tender, but not brown. Stir in the corn, turkey, tomato soup, catsup and cheese. Turn mixture into a 8 x 8-inch baking dish. Arrange French-fried potatoes over the top in a single layer. Bake uncovered in a 425-F degree oven for 25-minutes.
Happy Cooking from the Cook & Kitchen Staff at From The Cook & Kitchen Staff at by The Cook <thecook@...> on Nov 26, 1997