1 pkg. sage and onion croutons

FILLING:

1 1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 c. mayonnaise
5 c. diced, cooked turkey

Brown onions, celery and green peppers in 1 tablespoon butter. Combine with turkey and mayonnaise. Spread half of filling in 9x13 greased pan. Then spread half of croutons over filling. Repeat layers ending with croutons.

Beat 3 eggs and 2 cups milk, pour over top of casserole. Cover well with foil and refrigerate overnight. Remove from refrigerator.

Mix 1 can cream of chicken soup and 1 can cream of mushroom soup plus 1/2 can milk together. Pour over casserole and bake 1 hour at 350.