Turkey And Cornbread Casserole
- 1 (10 oz.) can mushroom soup
- 1 can mixed veggies
- 2 c. turkey or chopped chicken
- 1/4 c. mayo
- 1/2 water
- 1 (6 oz.) pkg. Martha White buttermilk cornbread mix
- Mix all ingredients except cornbread mixture.
- Pour into 10-inch casserole dish and level.
- Prepare cornbread mixture according to directions and pour over turkey mixture.
- Bake until golden brown, 20 to 30 minutes, at 450°.