Leftover Turkey Casserole
Makes:
6 Servings
Leftover turkey, is jazzed up with cheese, cream of mushroom soup, and celery in this hearty casserole dish! Use leftover turkey that has been properly handled and stored.
Ingredients
- 6 slices whole wheat bread
- 4 ounces cooked turkey (cubed or shredded)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 1/2 teaspoon black pepper
- 2 eggs, lightly beaten
- 1 1/2 cups low-fat milk
- 1 can reduced-sodium cream of mushroom soup (10.75 ounces)
- 2 slices whole wheat bread
- 2 teaspoons unsalted butter
- 1/2 cup reduced-fat shredded cheddar cheese
- 1/2 cup reduced fat mayonnaise
Directions
- Wash your hands with soap and water.
- Preheat oven to 325 °F.
- Lightly coat a 9x9x2 inch baking dish with vegetable spray. Cut 6 slices of bread (fresh or day-old) into 1-inch cubes and place half into the bottom of a baking dish.
- In a bowl, combine turkey, onion, celery, mayonnaise, and pepper. Spoon mixture over bread crumbs.
- Place remaining bread cubes over turkey mixture and press down slightly with spoon.
- Combine eggs and milk and pour mixture over cubes. Cover and refrigerate overnight.
- When ready to bake, preheat oven to 325 °F.
- Spoon soup over top of casserole.
- Spread one teaspoon margarine on side of each slice of bread. Cut buttered bread into 1/2-inch cubes and sprinkle on top of casserole.
- Bake for 60 minutes or until knife inserted in middle comes out clean.
- Remove from oven and sprinkle cheese over top. Let stand 15 minutes before cutting and serving.
Notes
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.
Learn more about:
Wellness Ways Resource Book
University of Illinois Extension Service
