Leftover Turkey Casserole
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (273g)
313
Calories
19g
Protein
32g
Carbs
12g
Fat
4g
Fiber
8g
Sugar
719mg
Sodium
Saturated Fat 4 g · Cholesterol 99 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole wheat bread
6 slices
cooked turkey
4 ounces · cubed or shredded
onion
1/2 cup · chopped
celery
1/2 cup · chopped
black pepper
1/2 teaspoon
eggs, lightly beaten
2
low-fat milk
1 1/2 cups
reduced-sodium cream of mushroom soup
1 can · 10.75 ounces
whole wheat bread
2 slices
unsalted butter
2 teaspoons
reduced-fat shredded cheddar cheese
1/2 cup
reduced fat mayonnaise
1/2 cup
Instructions
- 1
Wash your hands with soap and water.
- 2
Preheat oven to 325 °F.
- 3
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.
- 4
In a bowl, combine turkey, onion, celery, mayonnaise, and pepper. Spoon mixture over bread crumbs.
- 5
Place remaining bread cubes over turkey mixture and press down slightly with spoon.
- 6
Combine eggs and milk and pour mixture over cubes. Cover and refrigerate overnight.
- 7
When ready to bake, preheat oven to 325 °F.
- 8
Spoon soup over top of casserole.
- 9
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.
- 10
Bake for 60 minutes or until knife inserted in middle comes out clean.
- 11
Remove from oven and sprinkle cheese over top. Let stand 15 minutes before cutting and serving.
Source: USDA MyPlate Kitchen · Wellness Ways Resource Book University of Illinois Extension Service
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