Turkey Casserole

This easy turkey casserole is the perfect way to use up leftover turkey, with a creamy mushroom sauce, bell peppers, and a cheesy breadcrumb topping.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 475 Calories

Ingredients

• 6 tablespoons all-purpose flour
• 5 tablespoons butter
• 1 onion, chopped
• salt to taste
• 1 cup shredded Cheddar cheese
• 1 cup diced celery
• 1 (10.75 ounce) can milk
• 1 (4 ounce) jar chopped pimento peppers
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup soft bread crumbs
• 3 cups diced cooked turkey
• 1 (6 ounce) can mushrooms
• 0.5 green bell pepper, chopped
• 0.5 cup slivered almonds

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add celery and cook until tender, 5 to 10 minutes. Drain well and set aside.

Step 3

Melt butter in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, 5 to 10 minutes. Whisk flour into the onion mixture until a paste forms. Add condensed mushroom soup, milk, and drained mushrooms; cook and stir until smooth and thickened, about 5 minutes.

Step 4

Stir in turkey, cooked celery, pimentos, almonds, and salt. Cook and stir until heated through, about 5 minutes.

Step 5

Pour the mixture into a 2-quart casserole dish. Top with bread crumbs and sprinkle with Cheddar cheese.

Step 6

Bake in the preheated oven until the casserole is bubbly and the cheese is melted and golden, 30 to 40 minutes.