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Turkey Casserole

1 box Stove Top stuffing (or generic is OK too)
1/2 cup melted butter
1 cup water
4-5 cups cooked turkey meat
1/2 cup celery
1/4 cup onion
1/4 cup chive
3/4 tsp each salt and pepper
1/2 cup mayonnaise
2 medium eggs
1-1/2 cups whole milk
1 can cream of mushroom soup (I sometimes use Cream of Celery)
Fresh Parmesan cheese or freshly grated Swiss cheese

Mix stuffing with butter and water. Press half of it into a greased
9x13-inch pan.

Chop turkey meat, celery, onion, and chives. Mix turkey, celery,
onions, chives, mayonnaise, salt and pepper together and pour over the
first layer. Sprinkle the rest of the dressing mixture over the top of
the turkey mixture.

Beat eggs and milk, and pour all over the top. Cover with foil and
refrigerate overnight.

One hour before serving, preheat oven to 350 degrees, take it out of
the refrigerator, and pour mushroom soup all over it. Bake for 50
minutes. Sprinkle with freshly grated Parmesan cheese and bake for 10
minutes more.

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