Leftover Turkey Casserole

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

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.

Wellness Ways Resource Book
University of Illinois Extension Service