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.
- Yield
- 6 Servings
- Serving size
- 1/6 of recipe (273g)
- Rating
- 3.52 of 5 (46 ratings)
Food groups
- Dairy: 1/2 cups
- Grains: 2 ounces
- Protein Foods: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- 6 slices whole wheat bread
- 4 ounces cooked turkey (cubed or shredded)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 1/2 teaspoon black pepper
- 2 eggs, lightly beaten
- 1 1/2 cups low-fat milk
- 1 can reduced-sodium cream of mushroom soup (10.75 ounces)
- 2 slices whole wheat bread
- 2 teaspoons unsalted butter
- 1/2 cup reduced-fat shredded cheddar cheese
- 1/2 cup reduced fat mayonnaise
Directions
- Wash your hands with soap and water.
- Preheat oven to 325 °F. 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 313.26 |
| Total Fat | 12.03 g |
| Saturated Fat | 3.69 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 98.73 mg |
| Carbohydrates | 31.88 g |
| Dietary Fiber | 3.61 g |
| Total Sugars | 7.7 g |
| Added Sugars included | 3 g |
| Protein | 19.02 g |
| Calcium | 252 mg |
| Potassium | 532 mg |
| Sodium | 719.13 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 60 mg |
| Phosphorus | 325 mg |
| Selenium | 29 mg |
| Zinc | 2 mg |
| Vitamin A | 87 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.8 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 19 mcg |
| Folate | 49 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 5 mg |
| Choline | 104 mg |
Notes
See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.
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Source
Recipe by: Wellness Ways Resource Book — University of Illinois Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/leftover-turkey-casserole. Federal works are public domain in the United States.