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Turkey Casserole
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in a rich turkey casserole with creamy mushroom goodness for a quick and satisfying weeknight meal using leftover turkey.
Ingredients:
  • 1 cup diced celery
  • 5 tablespoons butter
  • 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°F (190°C).
  • Boil a large pot of salted water, then simmer celery until tender, for 5 to 10 minutes; then drain.
  • In a skillet over medium heat, sauté onion and bell pepper in butter until softened. Stir in flour until a paste forms. Add mushroom soup, milk, and mushrooms; simmer until smooth.
  • Combine the turkey, celery, pimento peppers, almonds, and salt with the mushroom soup mixture. Cook and stir for about 5 minutes until heated through. Transfer the mixture to a 2-quart casserole dish and sprinkle with breadcrumbs and Cheddar cheese on top.
  • Bake until the casserole bubbles and the cheese melts in the preheated oven for 30 to 40 minutes.

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