Day After Thanksgiving Casserole

… a Hames Family Favorite!

Grab all your Thanksgiving leftovers and bake up this delicious casserole for a second helping.


6 Slices Sourdough Bread, cut into 1″ cubes
2 C. Turkey (or chicken)
1/4 C. Green Pepper, diced
1/2 C. Celery, chopped
1 Small Onion, diced
1 Can Water Chestnuts, drained and chopped
1/2 C. Mayonaise
Salt and Pepper, to taste
2 Eggs, slightly beaten
1 1/2 C. Milk
1 Can Condensed Cream of Mushroom Soup
Grated Cheese, our favorite is Jack and Cheddar


  1. Preheat oven to 350 and grease the bottom of a 9×13″ pan.
  2. Spread 2 slices of bread cubes on the bottom of the pan.
  3. Mix together in a bowl: turkey, green pepper, celery, onion, water chestnuts, mayonnaise, salt and pepper.
  4. Spread the mixture over the bread cubes.
  5. Top with remaining bread cubes.
  6. Use a spatula to spread the canned soup over the bread cubes (do not dilute the soup!).
  7. Bake for 50 minutes
  8. Remove from oven and top with as much grated cheese as desired and return to the oven for 10 minutes.

Hames Family Tip: Prepare the casserole the night before and place it in your refrigerator for later baking!

Have a Happy Thanksgiving!