Name: Turkey - Asparagus Casserole
Ingredients: 2 1/2 c Cooked Turkey, chopped; 1 cn Cream Of Mushroom Soup, undiluted; 1 cn Can Cream Of Celery Soup, undiluted; 1/4 c Plus 2 Tbsp Slivered Almonds, toasted; 1 pk Frozen Asparagus Cuts, thawed, drained; 1/4 c Chopped Pimiento, drained; 1 cn French-Fried Onion Rings

The proper understanding of everything in life begins with God. No one will ever understand the necessity of conversion who does not know why God created us. He created us 'in His image' so that we would image forth his glory in the world. We were made to be prisms refracting the light of God's glory into all of life. Why God should want to give us a share in shining with His glory is a great mystery. Call it grace or mercy or love – it is an unspeakable wonder. Once we were not. Then we existed – for the glory of God!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	Turkey, Casseroles, Leftovers	4	Servings

INGREDIENTS

2 1/2	c	Cooked Turkey, chopped
1	cn	Cream Of Mushroom Soup, undiluted
1	cn	Can Cream Of Celery Soup, undiluted
1/4	c	Plus 2 Tbsp Slivered Almonds, toasted
1	pk	Frozen Asparagus Cuts, thawed, drained
1/4	c	Chopped Pimiento, drained
1	cn	French-Fried Onion Rings

INSTRUCTIONS

Oven 350~.
Combine first 4 ingredients in a bowl; stir well. Spoon half of mixture
into a greased 8-inch square baking dish. Combine asparagus and pimiento;
stir gently. Sprinkle over mixture in baking dish. Spoon remaining turkey
mixture on top. Cover and bake at 350~ for 35 minutes; uncover. Sprinkle
with onion rings, and bake, uncovered, an additional 10 minutes. Yield: 4
servings.
From Helen Goggans of Arkansas, in November, 1986 "Southern Living". Typos
by Jeff Pruett.
Posted to EAT-L Digest 09 Feb 97 by Bill Spalding <billspa@ICANECT.NET> on
Feb 10, 1997.

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