Turkey Casserole

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1 cup diced celery

5 tablespoons butter

1 onion, chopped

½ 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

½ cup slivered almonds

salt to taste

1 cup soft bread crumbs

1 cup shredded Cheddar cheese


Step 1
Preheat oven to 375 degrees F (190 degrees C).

Step 2
Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.

Step 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.

Step 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.

Step 5
Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

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