Leftover Turkey Casserole
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Ingredients
- 6 slices bread, whole wheat
- 4 ounces cubed turkey
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 teaspoon black pepper
- 2 eggs, lightly beaten
- 1 1/2 cups milk, 1%
- 1 can cream of mushroom soup, low-sodium (10.75 ounces)
- 2 slices bread, whole wheat
- 2 teaspoons margarine
- 1/2 cup cheddar cheese, low-fat shredded (or jack cheese)
- 1/2 cup mayonnaise, light
Instructions
- Wash your hands with soap and water.
- 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.
Nutrition
| Calories | 277 |
|---|---|
| Protein | 17 g |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Cholesterol | 79 mg |
| Sodium | 747 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Wellness Ways Resource Book University of Illinois Extension Service