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After the Feast Casserole Recipe

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This recipe for After the Feast Casserole, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paulette Sams
Added: Sunday, November 1, 2009


6 slices bread
cup chopped onion
cup chopped green peepper
tsp salt
2 eggs, beaten
1 can cream of mushroom soup, undiluted
2 cups diced cooked turkey
cup chopped celery
cup mayonnaise
dash of pepper
1 cups milk
cup shredded cheddar cheese

Trim crusts from 4 slices of bread; set aside. Crumble bread crusts. Cut remaining two slices of bread into cubes, combine with crust crumbs. Place in 8 in sq. baking dish. Combine turkey, onion, celery, green pepper mayonnaise, salt and pepper; combine eggs and milk; pour over bread slices. Cover; chill for 1 hour or overnight. Stir mushroom soup until smooth; spread over bread. Bake in 350 oven for 55 minutes.




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