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

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