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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.