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.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free

Tags

• comfort food
• bake
• savory
• classic
• crowd-pleaser

Ingredients

• 8 slice whole wheat bread
• 4 ounce turkey (cooked, cubed or shredded)
• 0.5 cup onion (chopped)
• 0.5 cup celery (chopped)
• 0.5 teaspoon black pepper
• 2 eggs (lightly beaten)
• 1.5 cup low-fat milk
• 1 can cream of mushroom soup (reduced-sodium)
• 2 teaspoon unsalted butter
• 0.5 cup cheddar cheese (reduced-fat, shredded)
• 0.5 cup mayonnaise (reduced fat)

Instructions

1. Preheat oven to 325 °F. Lightly coat a 9x9x2 inch baking dish with vegetable spray.
2. Cut 6 slices of whole wheat 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 black pepper.
4. Spoon mixture over bread crumbs.
5. Place remaining bread cubes over turkey mixture and press down slightly with spoon.
6. Combine eggs and low-fat milk and pour mixture over cubes.
7. Cover and refrigerate overnight.
8. When ready to bake, preheat oven to 325 °F. Spoon cream of mushroom soup over top of casserole.
9. Spread one teaspoon unsalted butter on side of each of the 2 slices of whole wheat bread.
10. Cut buttered bread into 1/2-inch cubes and sprinkle on top of casserole.
11. Bake for 60 minutes or until knife inserted in middle comes out clean.
12. Remove from oven and sprinkle cheddar cheese over top.
13. Let stand 15 minutes before cutting and serving.

Notes

See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.

Nutrition (per serving)

• Calories: 313
• Protein: 19 g
• Carbohydrates: 31.9 g
• Fat: 12 g
• Fiber: 3.6 g
• Sodium: 719 mg
• Saturated Fat: 3.7 g
• Sugar: 7.7 g
• Cholesterol: 99 mg