Savory Turkey and Peanut Casserole

10 slices day-old white bread, divided
2 tablespoons butter or margarine, at room temperature, divided
1/2 cup chopped yellow onion
1/2 cup diced celery
1/2 cup chopped green bell pepper
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas and carrots (no need to thaw)
3/4 cup mayonnaise
3 cups diced cooked turkey
3 eggs, lightly beaten
2 cups milk
1 (10 3/4 ounce) can condensed cream of celery soup
3/4 cup chopped roasted peanuts
1/2 cup shredded sharp cheddar cheese or freshly
    grated Parmesan cheese

Lightly butter a shallow 3-quart baking dish and set aside.

Trim crusts from 2 slices bread; butter each slice, using 2 teaspoons butter, then cut in 1/2-inch cubes and set aside. Cut 8 unbuttered slices into 1-inch squares and set aside also.

Stir-fry onion, celery and green pepper in remaining 4 teaspoons butter in small heavy skillet over moderate heat until glassy, about 5 minutes. Blend in curry powder, salt and pepper; transfer mixture to large bowl; add peas and carrots, mayonnaise and turkey and toss well to mix; set aside.

Place half the unbuttered bread squares in baking dish, add turkey mixture, then remaining unbuttered bread squares.

In mixing bowl, mix together the eggs and milk and pour evenly over all. Cover and refrigerate at least 1 hour.

Heat oven to 325 degrees F.

Spread celery soup smoothly over surface of casserole and top with reserved buttered bread cubes. Scatter peanuts evenly over all. Bake, uncovered, until filling is set, about 40 minutes. Top with cheese and bake just until cheese melts, about 5 minutes longer.

Makes 8 servings.