2 eggs beaten
2 cans cream of mushroom soup
3/4 c. Hellmann's mayonnaise
1/2 stick butter
1 (16 oz.) can French-style drained green beans
1 (4 oz.) can sliced mushrooms
1 (8 oz.) can water chestnuts
1/3 c. grated Parmesan cheese
3 1/2 to 4 c. cooked diced turkey
2 c. herb stuffing mix
1 tsp. curry powder
Salt & pepper to taste

Combine eggs, soup, mayonnaise, curry, salt and pepper. Place beans in a buttered 2 quart casserole. Layer half of turkey, mushrooms, waterchestnuts, egg-soup mixture and cheese. Repeat. Top with stuffing that has been tossed in butter. Bake at 350 degrees for 30 minutes. Serves 10 to 12.