“Great for leftover turkey.” - by tlboshoff
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat 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 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 475 cal
- 24%
- Fat
- 28.4 g
- 44%
- Carbs
- 22.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This was a very tasty recipe. I brought it to a potluck and everyone was raving about it and asking for seconds. I stir fried the celery along with the other veggies to avoid another step and it was f..." See moreine. The bread crumbs seemed a little dry on top maybe next time I'd add a little butter drizzled over the crumbs."
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