4 c. diced turkey
1/2 c. diced fine celery
1/2 c. mayonnaise
dash of pepper
1 1/2 c. milk
1 c. shredded sharp cheese
1/2 c. diced onion
1 small jar diced pimentos
3/4 tsp. salt
2 beaten eggs
1 can mushroom soup

Make dressing from broth. Put 1-inch layer in bottom of large baking dish. Combine turkey, vegetables, mayonnaise and seasoning. Spread this over dressing. Combine beaten eggs and milk. Pour over casserole and chill for 1 hour. Spoon mushroom soup over casserole as it comes from can.

Bake in slow oven at 325°F until done (about 1 to 1 1/2 hours). Spread cheese on top; put under broiler to melt.