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Kathy Banks' turkey casserole

Kathy Banks' turkey casserole

1 (14-ounce) package cubed bread crumbs

1 stick butter or margarine

1/2 cup water

2 1/2 cups diced, cooked turkey

1/4 cup chopped onion

1/2 cup chopped celery

1/2 cup mayonnaise

3/4 teaspoon salt

2 eggs, beaten

1 1/2 cups milk

1 can cream of mushroom soup

shredded cheddar cheese, to top

In a bowl, mix together bread crumbs, butter, and water. Put 1/2 of this mixture in the bottom of a 9 x 13-inch baking dish; set the remainder aside. In a separate bowl, mix together turkey, onion, celery, mayonnaise, and salt. Spread this mixture over the bread crumb mixture in the baking dish. Top the turkey mixture with the remaining bread crumb mixture.

In a medium bowl, beat together eggs and milk. Pour the milk mixture over top of the casserole and refrigerate over night. One hour before baking remove from refrigerator and spread a can of cream of mushroom soup over the top. Bake uncovered at 350 degrees for 40 minutes. Sprinkle top with cheddar cheese and bake for 10 more minutes.

Yield: 6 - 8 servings.