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.
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
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.