Ingredients
6
6 servings
- •1 cup diced celery
- •5 tablespoons butter
- •1 onion, chopped
- •0.5 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
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 475
- Carbohydrate: 23g
- Fat: 28g
- Fiber: 3g
- Protein: 32g
- Sugar: 6g
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