Ingredients
3 packages (6 ounces each) crushed corn bread stuffing mix11 cups cubed cooked turkey2 cups shredded cheddar cheese2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (12 ounces) evaporated milk1-1/2 cups shredded Swiss cheese
Preparation
Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
