"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Turkey Casserole Recipe

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This recipe for Turkey Casserole, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Stoecher Prof. Stoecher's wife UofI


11 slices white bread no crusts

4 Cups diced Turkey or chicken
8oz sliced mushrooms
1 8oz can sliced water chestnuts

1/4 cup butter
1/2 cup Mayonaise

1 can cream mushroom soup
1 can cream celery soup

1 2oz jar pimentos
5-10 slices sharp cheddar cheese ( I use 1 8oz bag of shredded)

4 well beaten eggs
1 tsp salt
2 cups milk

2 cups buttered Peperidge farm dressing

Butter a 12x15 baking pan
Line the pan with the 11 slices of crustless bread

Water Chestnuts

Melt Butter and mix with Mayonnaise
Dot Casserole with mixture

Combine the 2 soups and pour over casserole

Dot with pimentos

Evenly spread cheese or layer the slices if using sliced

Mix 4 well beaten Eggs , add milk and salt and pour over casserole

Cover with foil and refrigerate over night

Bake covered at 350 for 1 hour

Melt some butter and butter the stuffing

Remove foil and sprinkle dressing over the top and bake for another 30 minutes uncovered.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
I use light bread
Kraft Olive oil Mayo
and lower fat cheese when I can find it and it is still very rich. A slice is about 390 calories but makes a complete meal with some cranberries added. Pretty much Thanksgiving in a pan.




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