Serves 6
313 cal · 1500 min
Leftover Turkey Casserole
Recipe GLPR2afa045c3da765
A hearty, savory casserole that transforms leftover turkey into a comforting dish. Layers of whole wheat bread, seasoned turkey mixed with vegetables and mayonnaise, and a custard-like egg and milk mixture create a satisfying texture. Topped with a mushroom soup sauce, buttered bread crumbles, and melted cheddar cheese, this casserole bakes until golden and set. Perfect for using up holiday turkey or rotisserie chicken.
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Ingredients
6 slices whole wheat bread, cut into 1-inch cubes
4 ounces cooked turkey, cubed or shredded
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon black pepper
1/2 cup reduced-fat mayonnaise
2 large eggs, lightly beaten
1 1/2 cups low-fat milk
1 can (10.75 ounces) reduced-sodium cream of mushroom soup
2 slices whole wheat bread, for topping
2 teaspoons unsalted butter
1/2 cup reduced-fat shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Preheat your oven to 325°F. Lightly coat a 9x9x2 inch baking dish with vegetable cooking spray or oil.
Cut 6 slices of whole wheat bread (fresh or day-old) into 1-inch cubes. Spread half of the bread cubes evenly across the bottom of the prepared baking dish.
In a medium bowl, combine the cooked turkey, chopped onion, chopped celery, reduced-fat mayonnaise, and black pepper. Mix until well combined.
Spoon the turkey mixture evenly over the layer of bread cubes in the baking dish.
Distribute the remaining bread cubes over the turkey mixture and gently press down with the back of a spoon to compress slightly.
In a separate bowl, whisk together the lightly beaten eggs and low-fat milk until well combined. Pour this mixture evenly over the bread cubes, allowing it to soak in.
Cover the baking dish with foil or plastic wrap and refrigerate overnight to allow the bread to absorb the egg and milk mixture.
When ready to bake, preheat the oven to 325°F if not already warm. Spoon the entire contents of the cream of mushroom soup evenly over the top of the casserole.
Spread 1 teaspoon of unsalted butter on each of the 2 slices of bread reserved for topping, distributing it on both sides.
Cut the buttered bread into 1/2-inch cubes and sprinkle them evenly over the top of the casserole.
Bake uncovered for 60 minutes, or until a knife inserted into the center comes out clean and the custard is set, indicating the eggs are safely cooked through.
Remove the casserole from the oven and immediately sprinkle the shredded cheddar cheese evenly over the hot top.
Let the casserole stand for 15 minutes before cutting and serving. This resting time allows the cheese to fully melt and the dish to set.
