Janet Groene’s
Campground Potluck Turkey Stroganoff Casserole
This rich, creamy, versatile casserole is a favorite with family reunions and campground potlucks. It can be made on the spot or ahead of time. Make it with any cooked turkey including canned chunk turkey or good quality deli turkey cold cuts. If you have room in your RV oven it can be made in one large disposable foil baking pan.
4 cups stuffing mix
1 cup water or chicken broth
4 cans condensed cream of chicken soup
1 soup can milk, water, broth or white wine
8 cups diced cooked turkey
1 jar of cooked onions such as Holland onions, drained
1 teaspoon crumbled dry sage
2 tablespoons dried parsley flakes
4 cans or jars, 6 ounces each, sliced mushrooms, drained
1 quart (4 cups) sour cream
2 cups stuffing mix
2 sticks butter, melted
Grease two 9 X 13-inch casseroles and put two cups stuffing mix in each. Drizzle a half cup water or broth over each. Set aside.
Cut up onions. In a bowl whisk condensed soup with a soup can of liquid plus the sage and parsley. Fold in onions, diced turkey, mushrooms and sour cream. Spread in pan(s) and sprinkle top with remaining stuffing mix. Drizzle with melted butter.
Cover with foil and refrigerate for later baking or cover with foil and let stand 30 minutes. Then bake at 350 degrees for 30 minutes or until heated through. Serves 16.
See more of Janet Groene's RV-ready recipes and tips at https://campandrvcook.blogspot.com
Campground Potluck Turkey Stroganoff Casserole
This rich, creamy, versatile casserole is a favorite with family reunions and campground potlucks. It can be made on the spot or ahead of time. Make it with any cooked turkey including canned chunk turkey or good quality deli turkey cold cuts. If you have room in your RV oven it can be made in one large disposable foil baking pan.
4 cups stuffing mix
1 cup water or chicken broth
4 cans condensed cream of chicken soup
1 soup can milk, water, broth or white wine
8 cups diced cooked turkey
1 jar of cooked onions such as Holland onions, drained
1 teaspoon crumbled dry sage
2 tablespoons dried parsley flakes
4 cans or jars, 6 ounces each, sliced mushrooms, drained
1 quart (4 cups) sour cream
2 cups stuffing mix
2 sticks butter, melted
Grease two 9 X 13-inch casseroles and put two cups stuffing mix in each. Drizzle a half cup water or broth over each. Set aside.
Cut up onions. In a bowl whisk condensed soup with a soup can of liquid plus the sage and parsley. Fold in onions, diced turkey, mushrooms and sour cream. Spread in pan(s) and sprinkle top with remaining stuffing mix. Drizzle with melted butter.
Cover with foil and refrigerate for later baking or cover with foil and let stand 30 minutes. Then bake at 350 degrees for 30 minutes or until heated through. Serves 16.
See more of Janet Groene's RV-ready recipes and tips at https://campandrvcook.blogspot.com
1 comment:
Any way this can be converted to a microwave or stove top recepe?
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