Corn Bread Turkey Casserole

• 3 packages (6 ounces each) crushed corn bread stuffing mix
• 11 cups cubed cooked turkey
• 2 cups shredded cheddar cheese
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups shredded Swiss cheese

1. Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
2. Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
3. To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350u0b0 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

corn bread, turkey, cheddar cheese, condensed cream, condensed cream, condensed cream, milk, swiss cheese

Taken from www.tasteofhome.com/recipes/corn-bread-turkey-casserole/ (may not work)