Turkey Leftover Casserole | Cooking Professionally

Ingredients

• 1 (10.5-ounce) can condensed cream of mushroom soup
• 2 cups turkey breast, cooked and cut into small pieces
• 1 1/4 cups frozen mixed vegetables, thawed
• 1/2 teaspoon onion powder
• 1/4 teaspoon poultry seasoning
• 1 (8.5-ounce) box honey cornbread and muffin mix
• 3/4 cup milk
• 1 egg
• 3/4 cup cheddar cheese, shredded