September 30, 2016

Turkey Veggie Casserole

4 c. cooked turkey
2 -3 c. frozen vegetables, cooked and drained
2 cans cream of mushroom soup
1/4 lb. American cheese, sliced thick (about 10 slices)
1 c. bread crumbs
2 T. lemon juice
2 T. butter

Preheat oven to 350°. Place the turkey in a 9 x 13-inch pan. Cover with vegetables and soup. Lay cheese slices over top; sprinkle with bread crumbs and lemon juice, and dot with butter. Bake for 30 min.

Jenn Seif, Shelbyville