OVERNIGHT TURKEY CASSEROLE

Overnight Turkey Casserole image

Folks who love turkey will appreciate the flavor of this golden casserole. I love that I can make it day ahead and just pop it from the refrigerator to the oven. Add a baked potato and a salad and you're all set! -Monica Waletzko, Reedsburg, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

Previous Next

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

Steps:

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

Nutrition Facts : Calories 429 calories, Fat 26g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 852mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.