Turkey-Salad Souffle

• 6 slices white bread
• 2 c. diced, cooked turkey
• 1/2 c. each: chopped onions, green pepper and celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• dash of pepper
• 2 eggs, beaten
• 1 1/2 c. milk
• 1 can condensed cream of mushroom soup
• 1/2 c. shredded sharp processed cheese

1. Cube 2 slices of the bread; place in the bottom of 8 x 8 x 2-inch baking dish.
2. Combine turkey, vegetables, mayonnaise and seasoning; spoon over bread cubes.
3. Trim crusts from remaining bread; arrange slices over turkey mixture.
4. Combine eggs and milk; pour over all.
5. Cover and chill 1 hour or overnight.
6. Spoon soup over top and bake in a 325u0b0 oven for about 1 hour or until set.
7. Sprinkle cheese over top last few minutes of baking.
8. Serves 6 or 8.

white bread, turkey, onions, mayonnaise, salt, pepper, eggs, milk, condensed cream, processed cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843595 (may not work)