Description
Great for leftover turkey.
Ingredients
- 1 cup diced celery
- 5 tablespoons butter
- 1 onion, chopped
- ½ green bell pepper, chopped
- 6 tablespoons all-purpose flour
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.75 ounce) can milk
- 1 (6 ounce) can mushrooms
- 3 cups diced cooked turkey
- 1 (4 ounce) jar chopped pimento peppers
- ½ cup slivered almonds
- salt to taste
- 1 cup soft bread crumbs
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender
- 5 to 10 minutes; drain.
- 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 the 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.
- 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.
- Bake in the preheated oven until casserole is bubbling and cheese is melted
- 30 to 40 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6