Synaesthete's Turkey Almond Casserole

So, Synaesthete posted a link to this a little while back & I missed it! I blame my inherent insanity & inability to read for missing this in the Hizzy. Oh, it's so sad that Brit can't read. Thankfully, though, the problem has been rectified and I have it here for you. Synaesthete has this to say about this recipe: "It's rich and savoury and has a nice crunch to it, and it's easy to throw together early in the day and keep in the refrigerator until it's time to heat through for supper. It also freezes well."

• 5 cups diced, cooked leftover turkey (or chicken)
• 2 cups diced celery
• 3 cups cooked rice
• 1 8 oz. can water chestnuts, sliced (optional)
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tbsp. chopped onion
• 2 tbsp. lemon juice
• 1 tbsp. salt
• 3/4 tsp. white or black pepper
• 1 cup sliced almonds

In a large bowl, mix above ingredients together and put into buttered 9" x 13" baking dish.

Topping

• 1/2 cup sliced almonds
• 3 cups crumbled corn flakes
• 1/3 cup butter, melted

Mix above ingredients together and sprinkle on top of casserole.

Bake at 350 F for 35 to 45 minutes. Can be prepared ahead and refrigerated until baking.