Shenandoah Turkey Casserole

 

 

2
cups Pepperidge Farm stuffing
1/4
cup blanched almonds, slivered
2
cups diced, cooked turkey
1
10-ounce package French-cut green beans, thawed
1
10-1/2 ounce can cream of mushroom soup
1/2
soup can milk
1/4
cup hot water
2
tablespoons melted butter
 

 

Spread 1-1/3 cups stuffing into greased 7”x 11” baking dish.  Sprinkle with almonds, turkey and green beans.  Combine soup and milk and pour over top.  Moisten remaining dressing with hot water and melted butter and spread over top.  Bake at 300° for 40 minutes. 

 

Serves 4.