Rating: 4.5 stars
42 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Great for leftover turkey.

Recipe Summary

cook:
50 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 Facts

475 calories; protein 32.2g; carbohydrates 22.7g; fat 28.4g; cholesterol 102.4mg; sodium 773.4mg. Full Nutrition
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