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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Great for leftover turkey. Ingredients:
1 cup diced celery |
5 tablespoons butter |
1 onion, chopped |
1/2 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 |
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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