Turkey and Ham Bake

A tasty and easy casserole for using both leftover cooked turkey and ham.

Recipe Ingredients:

1 (10.75-ounce) can condensed cream of mushroom soup
1/2 pound cooked turkey, sliced or chopped
1/2 pound cooked ham, sliced or chopped
1 cup water chestnuts, sliced
1 (10.75-ounce) can condensed cheddar cheese soup
1/4 cup chopped pimiento
1 tablespoon butter, melted
1 cup canned French fried onion rings

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. In an 8 x 11 x 2-inch baking dish, pour half of the cream of mushroom soup (undiluted) evenly on the bottom. Layer one-third of the turkey and ham, and 1/3 of water chestnuts over soup. Pour half of the cheddar cheese soup (undiluted) on top of chestnuts. Repeat layers ending with chestnuts. Sprinkle with pimiento. Top with butter and onion rings.
3. Cover and bake 30 to 35 minutes or until bubbling.

Makes 6 servings.