1/2 c. fat free mayonnaise
butter
10 slices bread with crust trimmed
4 1/2 c. diced turkey
1 (4 oz.) can mushrooms, drained
3 c. sharp Cheddar cheese
3 whole eggs & 3 egg whites beaten with 1 c. skim milk
1 thawed & drained pkg. broccoli spears
1 (4 oz.) can water chestnuts
1 can cream of celery soup
1 can golden mushroom soup
Sliced almonds

Butter 10 bread slices and line a 9 x 13 inch pan with butter side down. Top with diced turkey. Dot with 3/4 cup mayonnaise. Cover with water chestnuts, mushrooms and broccoli. Spread cheese. Pour milk and egg mixture over. Mix the soups and spread on top. Refrigerate overnight. Top with almonds. Bake at 350 degrees for 1 hour and 15 minutes.