Leftover Turkey Casserole

Ingredients

• 6 piece(s) Bread, whole wheat
• 4 oz Cubed turkey
• 1/2 medium onion Onion, chopped
• 2 stalks Celery, chopped
• 1/4 tsp Black pepper
• 2 piece(s) Eggs, lightly beaten
• 1 cup Milk(1%, low fat)
• 11 cup Cream of mushroom soup, low-sodium
• 2 piece(s) Bread, whole wheat
• 2 tbsp Margarine
• 2 tbsp Cheddar cheese, low-fat shredded, or jack cheese
• 1 tbsp Mayonnaise, light

Instructions

1. Wash your hands with soap and water.
2. 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.
3. In a bowl, combine turkey, onion, celery, mayonnaise, and pepper. Spoon mixture over bread crumbs.
4. Place remaining bread cubes over turkey mixture and press down slightly with spoon.
5. Combine eggs and milk and pour mixture over cubes. Cover and refrigerate overnight.
6. When ready to bake, preheat oven to 325 °F.
7. Spoon soup over top of casserole.
8. 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.
9. 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.

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