Turkey puts a new spin on this classic cracker-topped casserole. Add some broccoli florets to introduce color and a veggie.
3 to 4 cups chopped cooked turkey
1 (10 3/4-oz.) can cream of chicken and mushroom soup
1 (16-oz.) container sour cream or light sour cream
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
3 tablespoons poppy seeds
1 sleeve of whole wheat round buttery crackers (we tested with Ritz), crushed*
1/4 cup butter or margarine, melted
How to Make It
Combine first 5 ingredients in a large bowl; stir well. Spoon into a lightly greased 11" x 7" baking dish. Top with crushed crackers. Drizzle with melted butter. Bake, uncovered, at 350° for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving.
*You can crush the crackers while they're still in the sleeve; then open at one end, and sprinkle over casserole.