Diva Tasting: Leftover Turkey Casserole

It’s never too early in the fall to plan for the holiday cooking.  Here is one to get us started.

Leftover Turkey Casserole


  • Vegetable Cooking Spray

  • 6 Eggs

  • 1 Can Condensed Mushroom Soup

  • 1 Pkg Dry French Onion Soup
  • 2 Cups Half n Half

  • 2 Cup Shredded Swiss Cheese

  • 3 Tablespoons Butter Melted
  • 2 Tablespoons Chopped Fresh Thyme Leaves Or 2 Teaspoons Dried Thyme Leaves, Crushed

  • 9 Slices Farmhouse Hearty White Bread, Cut Into Cubes

  • 4 Cups Shredded Or Cubed Cooked Turkey


Preheat the oven to 350 degrees F. Spray a 2-quart shallow baking dish with the cooking spray.

Beat the eggs, soup, Half n Half, 1/2 the cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat. Pour melted butter over the top.

Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes.

Bake for 45 minutes or until a knife inserted in the center comes out clean.

Serves 8; Cooking Vessel Size 2-quart baking dish.

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