November 2009

Turkey Lasagna

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Do you start wanting just a taste of turkey before Thanksgiving even arrives? Or is it okay to wait, because the thought of the leftovers is almost as enticing as the Thanksgiving Day bird itself? Sometimes a good ole mayo-white bread-turkey sandwich is good enough to take care of anything left. Sometimes, a little more creative help is needed. Turkey Lasagna is good for the leftover turkey, or a great meal to slip in early in November, in case you just can’t wait.

Turkey Lasagna

1 (8 ounce) package lasagna

1 (10.75 ounce) can cream of chicken soup, undiluted

1 (10.75 ounce) can cream of mushroom soup, indiluted

1 cup grated parmesan cheese

1 (8 ounce) carton sour cream

1 cup finely chopped onion

1 cup sliced ripe olives

1/4 cup chopped pimiento

1/2 tsp. garlic salt

3 cups chopped, cooked turkey

2 cups (8 ounce) shredded

cheddar cheese

Cook lasagna according to package directions; drain.

Combine next 8 ingredients; mix well. Stir in turkey.

Spread about one-fourth of turkey mixture in a lightly greased 13x9 baking dish. Layer one-third of lasagna, one-fourth of turkey mixture and one-third of cheese. Repeat layers twice, beginning with lasagna, and omitting last cheese layer. Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered for 10 minutes. Yield: 8 servings.

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