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Turkey Salad Soufflé - Thailand 1 Dollar Meals
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–+ servings

Turkey Salad Soufflé

Adapted from a recipe in the Casserole Cook Book, page 150.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.