This casserole is a great way to use leftover turkey. It also tastes great with cooked chicken or leftover roast beef.
Serves: 12Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. butter
- 1 large yellow onion, peeled and finely chopped
- 1 medium green bell pepper, finely chopped
- 1 large carrot, peeled and finely chopped
- 1½ cups finely chopped celery
- 3 scallions, thinly sliced
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 2 cups chopped cooked turkey
- ½ cup mayonnaise
- 1 can (10¾ oz.) cream of mushroom soup
- 1 can (10¾ oz.) cream of celery soup
- 4 large eggs, beaten
- 3 cups whole milk
- 1 loaf white bread, torn into small pieces
- 1 lb. Cheddar cheese, shredded
- 2 Tbsp. parsley leaves
- Preheat oven to 350°F.
- Add the oil and butter to an ovenproof Dutch oven and bring it to temperature over medium heat. Add the onion, bell pepper, carrot, celery, scallions, salt, and black pepper and sauté until tender.
- Add the turkey and lightly sauté it with the vegetables to bring it to temperature. Stir in the mayonnaise, mushroom and celery soups, eggs, and milk; mix well. Add the bread pieces and 1 cup shredded cheese; toss to combine.
- Cover and bake for 45 minutes. Remove the lid and top with another ½ cup cheese. Bake for an additional 15 minutes, or until the cheese is melted and the casserole is cooked through. Top with parsley and remaining cheese. Serve immediately.