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Overnight Turkey Casserole

Total Time

Prep: 30 min. + chilling Bake: 70 min.


12 servings

Folks who love turkey will appreciate the flavor of this golden casserole. I love that I can make it day ahead and just pop it from the refrigerator to the oven. Add a baked potato and a salad and you're all set! —Monica Waletzko, Reedsburg, Wisconsin


  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 6 slices white bread
  • 4 cups cubed cooked turkey
  • 1/2 cup mayonnaise
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 6 ounces sliced Monterey Jack cheese
  • 6 slices process American cheese
  • 3 large eggs
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups 2% milk
  • 2/3 cup dry bread crumbs
  • 1/4 cup butter, melted


  1. In a large skillet, heat butter over medium-high heat; saute mushrooms until tender. Cool completely. In a small bowl, mix mayonnaise and water chestnuts.
  2. Place bread in a single layer in a greased 13x9-in. baking dish; spread with mayonnaise mixture. Top with mushrooms. Layer with cheeses. In a bowl, whisk together eggs, soups and milk; pour over top (dish will be full). Refrigerate, covered, overnight.
  3. To serve, preheat oven to 350°. Remove casserole from refrigerator while oven heats.
  4. Bake, uncovered, until bubbly and heated through, about 1 hour. Toss bread crumbs with melted butter; sprinkle over top. Bake until lightly browned, 8-10 minutes.

Nutrition Facts

1 piece: 429 calories, 26g fat (11g saturated fat), 130mg cholesterol, 852mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 25g protein.

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