Aunt Kathie used to make this after-Thanksgiving casserole pretty regularly. And someone in the family (not sure if it was Jon, Tom, David, Lisa or all four at one time or another) started calling it Hot Turkey Hurl Up, which still makes me giggle.
HOT TURKEY HURL HUSTLE UP
4 cups cooked turkey, chopped
2 cups celery, finely chopped
2 T. lemon juice
4 hard-boiled eggs, sliced
1/2 cup slivered blanched almonds
1/4 (2 oz.) jar pimentos
1/2 cup mayonnaise
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/2 t. MSG
1 t. salt
1 T. onion flakes
Combine ingredients in order listed. Spread in 9x13" baking dish.
TOPPING
1/2 cup flour
1/2 t. salt
1/2 cup sesame seeds
1/2 cup grated cheese (cheddar is good)
1/4 cup butter, melted
Combine all ingredients, mixing thoroughly. Cover casserole with topping. Bake at 325° F. for 30 to 35 minutes.
Probably serves eight. (Or more if you choose to call it "Hot Turkey Hurl Up.")
NOTE: If you're like me and you hate hard-boiled eggs with a passion, you can substitute about the same amount of firm tofu, cut into cubes (add to the casserole and mix gently just before covering with topping).
Contributor: Kathleen Ashton
