2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
1 tsp garlic powder
3/4 cup sour cream, divided
4 oz cream cheese, softened
1/2 tsp pepper
1/4 tsp salt
1-1/2 cups (6 oz) shredded cheddar cheese
Instructions
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13x9-in. baking dish.
In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Originally Submitted
10/7/2009
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