Over a Cup: Turkey Casserole | CraigDailyPress.com

Over a Cup: Turkey Casserole

I probably don’t feature recipes using chicken and turkey often enough, so the first recipe is for “Turkey Casserole,” although you might choose to use chicken instead. This might be a good dish to take to a summer barbecue. It’s also a good recipe for using leftover turkey or chicken.

I have not tried this next recipe yet, but I’m hoping someone will. I think it’s unusual because of the vanilla wafers. If you try the recipe, call and let me know how it turned out.

I found both of this week’s recipes in a loose-leaf notebook that I’ve had for a long time. The “Turkey Casserole” recipes had been copied onto a sheet of notebook paper, origin not listed. I think the cake recipe may have come from a little flyer sent out with utility bills years ago.

Do you have recipes you would like to share? If so, please call 970-824-8809 or send them to me at P.O. Box 415, Craig, CO 81626. Have a great weekend!

Turkey casserole

1 can (16 ounces) French style green beans, drained

2 cups chopped, cooked turkey or chicken

1 can cream of chicken soup or 1 cup leftover turkey gravy

1/4 cup half and half cream

1 (2-ounce) can sliced mushrooms and liquid

1 (3-ounce) can chow mein noodles

1 (3-ounce)can fried onion rings

Place the beans evenly over the bottom of a greased 7×11-inch casserole. Combine the turkey, soup, cream and mushrooms with liquid. Mix well. Spoon the mixture over the beans. Combine the noodles and onion rings and sprinkle it over the mixture. Bake, uncovered, in an oven preheated to 350 degrees for 30 minutes or until it is bubbly.

Vanilla wafer cake

1 cup butter

1 1/2 cups sugar

6 eggs

7-ounce package shredded coconut

1 cup chopped pecans

4 ounces candied


12-ounce package vanilla wafers, crushed

1/2 cup milk

Preheat the oven to 275 degrees. Cream the butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Stir in the coconut, pecans and cherries. Add the vanilla wafer crumbs alternately with the milk. Bake in an ungreased tube pan in the 275 degree oven for 1 hour and 20 minutes or until the cake tests done.

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