Turkey Casserole

14 ingredients
5 steps

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. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 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. 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. 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. 5
    Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

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