Turkey Casserole and Beer Bread

I made the Turkey Casserole and Beer Bread when Mom and I were stuck at home on Wednesday because of the snow/sleet/freezing rain mix. Along with Dad, the three of us put a pretty good dent in it, but we still have some good leftovers to eat.

Turkey Casserole
Layer 1 - Mix: 1 pt. turkey, 1 can cream chicken soup, and minced onion
Layer 2 - small can mushrooms
Layer 3 - can mixed vegetables, drained
Layer 4 - cooked noodles (2 c. uncooked)
Layer 5 - 1 1/2 c. hash browns
Layer 6 - grated cheddar cheese
Layer 7 - can cream mushroom soup

Place layers in a greased 13x9 pan. Cover with foil and bake at 325° for 75 min.

Mom's been making this recipe for years. It's been made frequently enough that the recipe card is tattered and splattered. I think it may have come from Coopers originally hence the use of turkey. Feel free to substitute a can of chicken for the turkey. When I make it, I frequently omit Layer 2, the mushrooms, or only put them on half to two-thirds of the casserole.

I suggest serving this with applesauce and bread preferably homemade applesauce and fresh from the oven bread. Typically, we made Pillsbury breadsticks when I was a kid. A few years ago, Mom bought a hand-thrown ceramic bread baker that came with a recipe for beer bread. Now, we make that.

Beer Bread (Quick Version)
1 box Jiffy biscuit mix
6 oz. beer

Mix together and pour in a greased pie pan. Bake at 350° for 18 minutes. If making with the turkey casserole, bake at 325° for 20 minutes. You can toothpick test for doneness and the top should have a little brown color to it.

You can serve it with butter and jam or just plain.