Turkey Salad Soufflé
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 6 slices white bread
- 2 cups cooked turkey or chicken, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- ½ cup mayo
- ¾ teaspoon salt
- dash black pepper
- 2 eggs, beaten
- 1½ cups milk
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup sharp Cheddar cheese, shredded
Instructions
- Cube 2 slices of bread, place in the bottom of an 8x8 inch baking dish.
- In a large mixing bowl, add the turkey, vegetables, mayo, salt, and pepper. Mix together.
- Spoon mixture over the bread cubes in the baking pan.
- Trim crusts off the remaining 4 slices of bread and arrange them on top of the turkey mixture.
- In a mixing bowl, mix together the eggs and milk. Pour over the bread in the baking pan. Cover the pan and place in the fridge for at least 1 hour or as long as overnight.
- When ready to bake, preheat your oven to 160° C (325° F).
- Spoon the soup over the top of the bread.
- Bake for 1 hour or until set, sprinkle cheese on top during the last few minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
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