Almond Turkey Casserole

Been a while since I've tried some new recipes. Needed new things to do with turkey and tried this casserole which was yummy and easy to make. If you start the rice, you'll get everything else done by the time the rice is cooked. I discovered after I had already chopped vegetables that I didn't have enough mayonnaise, so made half the recipe in a 9x9 Corning casserole. I used The extra celery, onion and water chestnuts (used the whole can) worked extremely well. I did not add the salt required in the recipe because I'm serving some folks who can't have the salt. I didn't miss it.

Almond Turkey Casserole

Jill Black, Troy Ontario from Taste of Home's Best of Country Casseroles

2 cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
5 cups cubed cooked turkey
3 cups cooked rice
4 celery ribs, chopped
1 can (8 oz.) sliced water chestnuts, drained
1 cup sliced almonds

Topping:
1 1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/3 cup butter, melted
1/4 cup sliced almonds

In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds. Transfer to a greased 13 x 9 x 2 in baking dish. Combine topping ingredients, sprinkle over turkey mixture. Bake, uncovered, at 350 F for 35-40 minutes or until bubbly and golden brown. Yield 8-10 servings.

Note: Do not substitute reduced-fat or fat free mayonnaise in this recipe.