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Turkey Casserole

"Great for leftover turkey."

Prep
Cook
Serves 6people
Ingredients
1
cup diced celery
5
tbsp butter
1
onion, chopped
1/2
green bell pepper, chopped
6
tbsp all-purpose flour
1
can cream of mushroom soup
1
can milk
1
can mushrooms
3
cups diced cooked turkey
1
jar chopped pimento peppers
1/2
cup slivered almonds
salt to taste
1
cup soft bread crumbs
1
cup shredded Cheddar cheese
Directions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
3.
Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
4.
Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
5.
Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

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