This turkey casserole is great for leftover turkey
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
6
Ingredients
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
