Ingredients
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of onion soup, undiluted5 ounces cubed Velveeta1/3 cup mayonnaise3-1/2 to 4 cups shredded cooked turkey1 package (16 ounces) frozen broccoli florets or cuts, thawed1-1/2 cups cooked white rice1-1/2 cups cooked wild rice1 can (8 ounces) sliced water chestnuts, drained1 jar (4 ounces) sliced mushrooms, drained1-1/2 to 2 cups salad croutons
Preparation
Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer.
