This delicious casserole is the perfect and easy way to serve Thanksgiving leftovers.
|Whole wheat bread slice||8 , cubed|
|Cooked tukey||4 Ounce , cubed|
|Chopped onion||1/2 Cup (8 tbs)|
|Chopped celery||1/2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|1 % milk||1 1/2 Cup (24 tbs)|
|Low sodium cream of mushroom soup||10 3/4 Ounce (1 can)|
|Low fat cheddar cheese/Jack cheese||1/2 Cup (8 tbs) , shredded|
|Light mayonnaise||1/2 Cup (8 tbs)|
Place bread cubes into baking dish.
In a bowl, combine turkey, onion, celery, mayonnaise, pepper and mix well.
Spoon over bread cubes (from 6 slices) and top with remaining bread cubes and press down with spoon.
In a bowl, combine egg, milk and whisk well.
Pour over bread cubes in baking dish, cover with aluminium foil and refrigerate overnight.
Preheat oven at 325F.
Coat baking dish with cooking spray.
Top baking dish with soup and butter 2 slices of bread with margarine.
Cut bread into cubes and sprinkle on top of casserole.
Pop into oven and bake for 60 minutes.
Remove from oven and sprinkle cheese over it.
Wait until cheese melts and cut into desired sized pieces.
Serve and enjoy!