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.