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Ingredients

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

Nutrition Info

474.9 calories carbohydrate: 22.7 g cholesterol: 102.4 mg fat: 28.4 g fiber: 3 g protein: 32.2 g saturatedFat: 13 g servingSize: - sodium: 773.4 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

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.

6 servings

Great for leftover turkey.