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.
Yield: 8 servings