This recipe is so good you won't want to wait until you have a leftover turkey.
6 Cups Cooked Turkey
2 Cups raw Rice
2 Cans Mushroom Soup
1 Cup Mayo
½ Cups sliced Water Chestnuts
1/2 cup slivered Almonds
2 Tablespoons Lemon Juice
1 ½ Cup raw Celery
1 small Onion
Mix ingredients together, top with crushed cornflakes and sprinkle with cheddar cheese
Bake in 9 x 13 pan for 1 hour.
Ruthy note: I use crushed corn flakes for a lot of things. They add a zing and crunch to toppings and coatings. I love the crunch it gives to chicken and to potato patties.
Amazing!
