Turkey Casserole & Carrot Cabbage Slaw

Turkey Casserole
5 oz chow mein noodles
2 – 5 oz cans bone chicken or turkey
2 – 2 oz cans sliced mushrooms (optional)
2 cups diced celery
3 oz cashews
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
1/2 cup chopped onion
5 oz can sliced water chestnuts

Preheat oven to 325 degrees. Put half of chow mein noodles in a 9 x 13 inch pan. Sprinkle chicken, mushrooms, celery, and cashews over noodles. In a separate bowl, mix soup and milk together until blended; pour over casserole, top with remaining noodles. Bake 1 hour; let stand 15 minutes before serving.

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Carrot Cabbage Slaw
4 cups shredded cabbage
2 cups shredded carrots
2 medium golden delicious apples diced
1 cup raisins (regular or golden)
1/2 cup walnuts, chopped
1/2 cup honey
1 tbsp lemon juice
1 cup sour cream
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp nutmeg (optional)

In a large bowl combine cabbage, carrots, apples, raisins and nuts. In a separate bowl combine honey and lemon juice until smooth; stir in sour cream, salt, pepper and nutmeg; mix until combined. Stir dressing into cabbage mixture. Chill for 1 hour and serve.

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Laverne Diede
Rhonda Fitterer

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