Turkette Hotdish
4 Cups cooked turkey, medium dice
1/4 Cup onion small dice
3 Stalks celery, chopped
1/2 Cup butter
1 Cup water
1 Package croutons
2 Cans (10 3/4 ounces per can) cream of chicken soup
1 Can (10 3/4 ounces) cream of celery soup
In bottom of 9-X 13-inch pan, spread turkey. In medium saucepan, saute
onions and celery in butter. Add water. Pour over croutons and mix.
Spread on top of turkey. In a medium bowl, combine soups with enough
milk to pour. Spread on top of crouton mixture. Bake 1 hour at 350F.