Hot turkey souffle

6 Servings

Ingredients

Quantity Ingredient
7 slices Bread, Light
2 cups Turkey, diced
½ cup Onion, chopped
½ cup Green pepper, diced
½ cup Celery, chopped fine
½ cup Fat Free Mayonnaise
Salt and pepper to taste
2 Eggs, Beaten
1½ cup Skim milk
1 can Cream of mushroom 98% red. fat soup, or chicken
1½ cup Nonfat cheddar cheese

Directions

This is a very good way to fix leftover turkey. It can also be made with crab - using the same amount of crab for turkey. Cube 3 slices of the bread, and put in a greased 8x8x2 inch baking dish. Combine turkey, vegetables, mayonnaise, salt and pepper. Spoon over the bread cubes. Trim crust from the rest of bread and lay slices on top. Combine eggs and milk and pour over all. Chill at least one hour in refrigerator - it can be made up to this point the day before. Spoon soup on top and bake at 325~ for 1 hour. Sprinkle cheese on top, the last 10 minutes of baking. This recipe can be doubled. I made this one and it's terrific - even warmed over in the oven. You can cut down on fat content by using egg substitute, low fat or no fat cheese, low fat or skimmed milk and using the low fat creamed soups.

NOTES : A Wonderful way to use up leftovers - this is great! Posted to FOODWINE Digest 01 Dec 96 Recipe by: Take One Egg & Crack Up From: Diane Loy <DLOY@...>

Date: Sun, 1 Dec 1996 21:14:18 UT

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