Description
These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. —Diane Twait Nelsen, Ringsted, Iowa
Ingredients
- 6 cups cubed cooked turkey
- 2 cups cubed velveeta
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup finely chopped onion
- 1/2 cup chopped celery
- 18 wheat sandwich buns, split
Directions
- In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.
