Tuesday, May 26, 2009

Turkey Asparagus Casserole

Today's recipe is...

Turkey Asparagus Casserole

3 cups leftover turkey breast, cooked, and torn into bite sized pieces
1 medium onion, chopped
1/2 cup butter
1 (8 ounces) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 1/3 ounces.) can condensed milk
1/2 pound sharp cheese, grated
1/4 teaspoon hot sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tenderizer
2 tablespoons pimento, chopped
2 cans green tip asparagus
1/2 c. slivered almonds

Tear cooked turkey breast into bite-size pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of turkey in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry.

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1 comment:

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