Saturday, December 07, 2013

Sug's Turkey and Stuffing Casserole

8 oz box stuffing 2 1/2 c chopped turkey or chicken 1 c chicken broth 1/2 c chopped onion 1/2 c chopped celery 1/2 c mayo 3/4 t salt 2 eggs 1/2 c milk 1 stick butter 2 cans cr of mushroom soup Melt butter in 9x13 pan, coating the pan. Pour excess butter in bowl with all ingredients except soup, eggs, and milk. Pour mixture into 9x13 pan. Mix 1 can soup, eggs, and milk pour over casserole. Refrigerate overnight or freeze for later. Spread one can of mushroom soup over the top. Bake at 325 for 40 min. Sprinkle with cheese if you like and bake another 10 minutes. Serve with cranberry sauce.