I jumped the gun a bit by publishing my last post without first adding photos and sharing a couple of secret tips. So you’ll never guess what I made for dinner tonight…
No need to fret if you find yourself with leftover casserole; it’s just as good the next day. Simply peel off and discard the potato chip/cheese layer from the top and crush up some fresh chips for reheating.
Also, I tend to stray from the recipe depending on how I’m feeling or what ingredients are on hand. I almost always use light Miracle Whip in place of real mayonnaise. Instead of minced onion, adding onion salt (to taste) works wonderfully.
A little shredded cheese mixed inside the ‘salad’ lends a nice flavor. And taking the time to measure everything out precisely? Nah!
Here it is one last time:
Hot Turkey Salad Casserole
3 c. cooked turkey (Thanksgiving scraps work well)
1 1/2 c. diced celery
1/2 c. chopped almonds (or almond slivers)
1 T. minced onion
1 1/2 T. lemon juice
1/8 tsp. pepper
1 c. mayonnaise
1 1/2 c. grated cheddar
1 1/2 c. crushed potato chips
Combine turkey, celery, almonds, onion, lemon juice & pepper. Add mayo and toss. Sprinkle with cheese and top with chips. Bake in pre-heated 375-degree oven for 25 minutes.