Cornbread Turkey Casserole - cooking recipe

Ingredients

3 (6 ounce) packages crushed cornbread stuffing mix
10 -11 cups cubed cooked turkey or 10 -11 cups cooked chicken
2 cups shredded cheddar cheese
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cups shredded swiss cheese

Preparation

Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
Combine the soups and milk.
Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
Sprinkle with Swiss cheese.
Cover and freeze 2 casseroles for up to 3 months.
Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.