Leftover Turkey and Whole Wheat Casserole

This comforting casserole is a smart way to repurpose leftover turkey, boosting fiber with whole wheat bread and keeping it lighter with low-fat dairy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 6 slices whole wheat bread, cubed · 422 kcal in the whole recipe
• 4 ounces cooked turkey, cubed or shredded · 208 kcal in the whole recipe
• 1/2 cup onion, chopped · 30 kcal in the whole recipe
• 1/2 cup celery, chopped · 7 kcal in the whole recipe
• 1/2 teaspoon black pepper
• 2 eggs, lightly beaten · 112 kcal in the whole recipe
• 1 1/2 cups low-fat milk · 127 kcal in the whole recipe
• 1 can reduced-sodium cream of mushroom soup (10.75 ounces) · 227 kcal in the whole recipe
• 2 slices whole wheat bread (for topping) · 141 kcal in the whole recipe
• 2 teaspoons unsalted butter · 27 kcal in the whole recipe
• 1/2 cup reduced-fat shredded cheddar cheese · 178 kcal in the whole recipe
• 1/2 cup reduced-fat mayonnaise · 399 kcal in the whole recipe

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.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.