French Onion Turkey Casserole

Do you still have leftover turkey from Thanksgiving ready for the freezer or in the freezer? This is a great use for that or even if you cook a turkey breast, rotisserie chicken or grilled poultry. The options are endless!  I used 2 turkey breast for a turkey I just cooked so we wouldn’t be stuck eating the same thing over and over again. Hubby loved how this came out. It gives you that French onion soup taste, but in a casserole form which makes it super easy to whip up.

French Onion Turkey Casserole

(Adapted from NancyC)

 

Printer Friendly Version

Makes a 2-quart casserole (you can also use a 9×9″ or 11×7″ baking pan)

6 eggs
1 can (10 1/2 ounces) condensed French Onion Soup
2 cups milk
2 cups shredded Swiss cheese (about 8 ounces), divided
2 Tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, divided
1/4 teaspoon salt, optional (if you want a more seasoned flavor)
9 slices of bread (I used honey whole grain oatmeal bread, but you can use white or wheat bread), cut into cubes
2 cups shredded or cubed turkey (if you want a meatier casserole, add an additional 1/2 to 1 cup; if you do this, you may need to cut back on the bread by 1 slice, or your baking pan may be too full)

Preheat oven to 350˚F. Grease or spray a 2-quart shallow pan (or 9×9″ or 11×7″ baking pan). Set aside.

In a large bowl, beat the eggs, soup, and milk, blending well with a fork or whisk.

Add 1 cup of the shredded Swiss cheese and 1 Tablespoon of fresh thyme or 1 teaspoon of dried thyme, mixing well. (If using salt, mix this in now, too).

Add the bread cubes, stirring and pressing them into the milk mixture to fully coat.

Then add the cubed turkey and mix everything well, so ingredients are evenly distributed in mixture.

Pour or spoon the mixture into your baking dish. Sprinkle with the remaining cheese and thyme.

Let stand for 15 minutes.