Leftover Turkey and Whole Wheat Casserole

Ingredients

• 6 dilim tam buğday ekmeği, küp doğranmış · 366 kcal
• 113 gram pişmiş hindi eti, küp doğranmış veya didiklenmiş · 363 kcal
• 1/2 su bardağı yemeklik doğranmış soğan · 26 kcal
• 1/2 su bardağı doğranmış kereviz sapı · 6 kcal
• 1/2 çay kaşığı karabiber
• 2 adet yumurta, hafifçe çırpılmış · 125 kcal
• 1.5 su bardağı az yağlı süt · 141 kcal
• 1 kutu az tuzlu hazır mantar çorbası (yaklaşık 305 gr) · 197 kcal
• 2 dilim tam buğday ekmeği (üzeri için) · 122 kcal
• 2 tatlı kaşığı tuzsuz tereyağı · 30 kcal
• 1/2 su bardağı rendelenmiş az yağlı kaşar peyniri · 154 kcal
• 1/2 su bardağı az yağlı mayonez · 346 kcal

Method

1. Cut 6 slices of whole wheat bread into 1-inch cubes. Place half of the cubes into the bottom of a lightly greased 9x9-inch baking dish.
2. In a medium bowl, mix together the cooked turkey, chopped onion, celery, mayonnaise, and black pepper. Spread this mixture evenly over the bread cubes in the dish, then top with the remaining bread cubes and press down gently.
3. Whisk the eggs and low-fat milk together, then pour the mixture evenly over the casserole. Cover and refrigerate overnight to let the bread absorb the liquids.
4. When ready to bake, preheat your oven to 325°F (165°C). Spread the cream of mushroom soup evenly over the top of the casserole. Butter the remaining 2 slices of bread, cut them into small cubes, and sprinkle them over the soup layer.
5. Bake for 60 minutes or until a knife inserted in the center comes out clean. Remove from the oven, immediately sprinkle the shredded cheese on top, and let it stand for 15 minutes before slicing.

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