I always struggled with what to do with leftover turkey. You can only eat so many sandwiches and bowls of soup. Several years ago my friend Norma shared this recipe with me. Its creamy, cheesy and so flavorful. You prepare it the night before, so it’s convenient as well.
Turkey Casserole
Course: Main Dish – Poultry or ChickenServings
8
servingsIngredients
1 package seasoned bread stuffing cubes
1 stick butter, melted
½ cup water
2 ½ cups cooked and diced turkey
½ cup onion, diced
¼ cup green onion tops or chives, diced
2/3 cup diced celery
½ cup mayonnaise
½ teaspoon salt
2 eggs
1 ½ cups milk
1 can cream of mushroom soup
1 cup shredded cheddar
Directions
- Mix the bread stuffing with the melted butter and water.
- Put half of the mixture into a greased baking pan.
- To the remaining stuffing mixture add the turkey, onions, green onion tops, celery, mayonnaise and salt.
- Mix thoroughly and spread it in the pan
- Beat the eggs and add the milk to the eggs.
- Pour egg mixture evenly over the casserole
- Cover with foil and refrigerate overnight.
- One hour before dinner, preheat the oven to 350 degrees.
- Remove the casserole from the refrigerator, uncover and spread the mushroom soup on top of the casserole.
- 10.Bake uncovered for 40 minutes.
- 11. Remove from oven, sprinkle with the cheddar and bake for 10 more minutes.
- 12 Remove from oven and let it rest for 5 minutes before serving.
- A side of cranberry sauce goes good with this dish.
Recent Comments