Turkey Casserole Mary Isaacson

8‑9 slices bread (no crust) 4 cups turkey

1/2 lb. mushrooms ‑ fresh or canned 1 ‑ 16 oz. can chestnuts sliced

1/2 cup mayonnaise 1/2 lb. shredded cheddar cheese

4 eggs well beaten 2 cups milk

1 teaspoon salt

1 can each mushroom/cream of chicken and cream of celery soup

Buttered bread crumbs

Line pan (9 x 13") with bread. Layer turkey (or ham or chicken) mushrooms, chestnuts; dot with mayonnaise, top with cheese. Combine eggs, milk, salt and 3 cans soup, mix, pour over top. Cover with aluminum foil and refrigerate overnight. Bake 1 hour at 325 degrees, uncover and sprinkle with crumbs and bake 1/2 hour more at 350 degrees.