I grew up eating this delicious dish and finally passed it on to my son. As children usually go, he was once a vacuum when it came to the dinner table but since he turned 3 years old he became pickier and pickier about what food he would even try let alone eat. So now that he is a “big boy” at the age of 4, we ask that he takes at least one bite of whatever dinner I have made. After some convincing, he tried a bite of this casserole and the next thing I knew, he devoured a portion bigger than mine. He loved it and I’m sure you will too!
Ingredients (serves 4-6)
3 lbs of wild turkey breast
1 stick of butter
7 oz of Pepperidge Farm Herb Seasoned Bread Crumbs
1 lg can of sliced mushrooms (13.25 oz)
1 can chicken broth (divided)
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb of frozen or fresh peas
Cube turkey breasts into bite-sized pieces and set aside. In separate mixing bowls, mix each can of soup with 1/2 can of chicken broth and whisk until well blended then set aside. Melt the butter in another large mixing bowl. Then stir in the bread crumbs and mix until moist or all the butter has been absorbed.
Grease a 13″ x 9″ baking dish and layer 1/2 of the peas, 1/2 of the turkey breast cubes, and pour the cream of mushroom soup mixture evenly over the top. Finish with a layer of 1/2 the bread crumbs. Repeat this step with a second layer using the cream of chicken soup mixture and ending with the remaining bread crumbs on top.
Cover and bake for 1 hour at 350°F