Did you know???
The first European settlers in North America found plenty of wild turkeys. The turkey was introduced to Europe in about 1520, causing a sensation. Because they were easy to raise and quickly put on weight, the birds became very popular, especially around the holidays. Turkeys were initially raised only for their feathers. In the nineteenth century, both in America and Britain, only the white breast meat was considered good enough for guests to eat on Christmas day. The dark meat of the legs was saved and eaten by the family on the days after Christmas.
French Onion Turkey Casserole Recipe
Vegetable cooking spray
1 (10.5 ounce) can Campbell’s® Condensed French Onion Soup
2 cups milk
1 cup shredded Swiss cheese
2 tablespoons chopped fresh thyme
9 slices Pepperidge Farm® Farmhouse Soft Hearty White Bread
2 cups shredded or cubed cooked turkey
1.Heat the oven to 350 degrees F. Spray a 2-quart shallow baking dish with the cooking spray.
2.Beat the eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat.
3.Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes.
4.Bake for 45 minutes or until a knife inserted in the center comes out clean.