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Hot Turkey and Cheddar Casserole



  • Butter
  • 3 cups (about 16 ounces) cubed (1-inch) leftover turkey
  • 3/4 cup chopped celery
  • 1 (5 ounce) can sliced water chestnuts, drained
  • 1/2 cup chopped red bell pepper
  • 1 1/3 cups mayonnaise
  • 1 tablespoon grated onion
  • 2 tablespoons lemon juice
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
  • 1 cup (4 ounces) shredded mozzarella cheese, divided
  • 1 cup cornflakes, crushed


  1. Heat oven to 350 degrees F. Lightly coat a 9 x 13-inch baking dish with butter.
  2. In a medium bowl, combine turkey, celery, water chestnuts, red bell pepper, mayonnaise, onion, lemon juice, 1 cup Cheddar cheese, and 1/2 cup mozzarella cheese; mix well. Place the mixture in the baking dish and bake for 25 to 30 minutes, or until heated through.
  3. Meanwhile, in a medium bowl, combine the remaining 1 cup Cheddar cheese, 1/2 cup mozzarella cheese and cornflakes.
  4. Sprinkle the cheese mixture over the baked turkey casserole, and bake for 5 to 8 minutes, or until the cheese melts.

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