Turkey Salad Casserole with Cheddar Cheese
4 cups cooked turkey, cubed
2 cups celery, chopped
2 cups seedless grapes
2 cups mayonnaise
1 cup slivered almonds
1 4-ounce can sliced mushrooms, drained
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon soy sauce
1 cup (4 ounces) Wisconsin Cheddar cheese, shredded
2 cups potato chips, crushed
Preheat oven to 425°F. Mix first nine ingredients together and pour into buttered 2-quart baking dish. Cover with shredded Cheddar; top with crushed potato chips.
Bake for 15 minutes or long enough to melt the cheese and blend the flavors. Serve hot with cranberry relish and rolls.