Aha! You can hear the reverberating sound of satisfaction from each and every bite of Crunchy Casserole. It’s filled with casserole classics like juicy turkey, tender rice, and a creamy, savory sauce, but also with water chestnuts and almonds for audible amazement. On top is a buttery cracker crumb crust with, you guessed it, more almonds. Crunchy Casserole is basically a nut-lovers dream dinner that will delight your eyes, ears, and especially tastebuds. Sink your teeth into the snappiest dish ever!
Ingredients
For the filling:
- 2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons onion, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 5 cups turkey, cubed and cooked
- 3 cups rice, cooked
- 4 celery ribs, chopped
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup almonds, sliced
For the topping:
- 1 1/2 cups buttery crackers, crushed
- 1/3 cup butter, melted
- 1/4 cup almonds, sliced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large bowl, combine the soup, the mayo, the sour cream, the onion, the lemon juice, the salt, and the pepper.
Step 4 –Stir the turkey, the rice, the celery, the water chestnuts, and 1 cup of the almonds into the soup mixture.
Step 5 –Transfer the mixture into the prepared baking dish.
Step 6 –Bake the casserole uncovered for 25 minutes.
Step 7 –Combine the cracker crumbs, the melted butter, and the remaining almonds and sprinkle the mixture over the casserole.
Step 8 –Bake until bubbly and golden brown, about 10-15 minutes.
Step 9 –Serve hot.
