Buffalo Turkey Casserole

Tired of turkey sandwiches? Take those leftovers up a notch with a little hot sauce, pasta and cheese enveloped in creamy chicken soup. Voila, everything old is new again!

Ingredients

3 cups shredded cooked turkey
2 tablespoons cayenne pepper sauce
6 ounces (about 1 1/2 cups) rotini (spiral) pasta, cooked and drained
1 stalk celery, sliced (about 1/2 cup)
1 can (15.25 ounces) Del Monte® Golden Sweet
whole kernel corn, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.333 cup blue cheese salad dressing or light blue cheese salad dressing
1 cup shredded Monterey Jack cheese (about 4 ounces)
1.5 cups French's® French Fried Onions

Instructions

Set the oven to 350°F. Spray an 11x8x2-inch baking dish with vegetable cooking spray.
Stir the turkey and pepper sauce in a large bowl. Stir in the rotini, celery, corn, soup, salad dressing and cheese. Spoon the turkey mixture into the baking dish.
Bake for 15 minutes. Sprinkle with the onions.
Bake for 10 minutes or until the onions are golden brown.

Buffalo Turkey Casserole

Tired of turkey sandwiches? Take those leftovers up a notch with a little hot sauce, pasta and cheese enveloped in creamy chicken soup. Voila, everything old is new again!

Directions

Set the oven to 350°F. Spray an 11x8x2-inch baking dish with vegetable cooking spray.

Stir the turkey and pepper sauce in a large bowl. Stir in the rotini, celery, corn, soup, salad dressing and cheese. Spoon the turkey mixture into the baking dish.

Bake for 15 minutes. Sprinkle with the onions.

Bake for 10 minutes or until the onions are golden brown.

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