Cheesy Turkey Casserole Recipe
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The water chestnuts in this leftover turkey casserole add a nice crunch while the two cheeses give it extra flavor.
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3 cups cubed turkey
1 cup diced celery
1/2 cup diced red pepper
1 can water chestnuts - sliced
1 teaspoon onion salt
1 1/3 cups mayonnaise
2 tablespoons lemon juice
1 cup shredded mozzarella cheese - divided
2 cups shredded cheddar cheese - divided
1 1/2 cups crushed corn flakes
:9" x 13" casserole dish or baking pan
Preheat the oven to 350°F and grease the sides and bottom of the casserole.
Cube the turkey and dice the celery and red pepper.
In a large bowl, combine the turkey, celery, red pepper, water chestnuts, and onion salt. Stir to mix evenly.
Add the mayonnaise and lemon juice. Stir into other ingredients.
Add half of each of the cheeses and stir to mix well.
Pour into the greased casserole and pat down evenly.
Place in the preheated oven and bake for 30 minutes.
While the casserole is baking, crush the cornflakes
After it has baked for 30 minutes remove it from the oven and sprinkle the top with the remaining cheese; sprinkle the crushed cornflakes on top of the cheese.
Return the casserole to the oven and bake for an additional 10 minutes. It is done when the cheese begins to melt.
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