Overnight Turkey Casserole

Name: Overnight Turkey Casserole
Ingredients: 2 tablespoons butter; 1/2 pound sliced fresh mushrooms; 6 slices white bread; 4 cups cubed cooked turkey; 1/2 cup mayonnaise; 1 can (8 ounces) sliced water chestnuts, drained and chopped; 6 ounces sliced Monterey Jack cheese; 6 slices process American cheese; 3 large eggs; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1-1/2 cups 2% milk; 2/3 cup dry bread crumbs; 1/4 cup butter, melted

14 ingredients

4 steps

Ingredients

2 tablespoons butter
1/2 pound sliced fresh mushrooms
6 slices white bread
4 cups cubed cooked turkey
1/2 cup mayonnaise
1 can (8 ounces) sliced water chestnuts, drained and chopped
6 ounces sliced Monterey Jack cheese
6 slices process American cheese
3 large eggs
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups 2% milk
2/3 cup dry bread crumbs
1/4 cup butter, melted

Directions

1

In a large skillet, heat butter over medium-high heat; saute mushrooms until tender. Cool completely. In a small bowl, mix mayonnaise and water chestnuts.
2

Place bread in a single layer in a greased 13x9-in. baking dish; spread with mayonnaise mixture. Top with mushrooms. Layer with cheeses. In a bowl, whisk together eggs, soups and milk; pour over top (dish will be full). Refrigerate, covered, overnight.
3

To serve, preheat oven to 350°. Remove casserole from refrigerator while oven heats.
4

Bake, uncovered, until bubbly and heated through, about 1 hour. Toss bread crumbs with melted butter; sprinkle over top. Bake until lightly browned, 8-10 minutes.