Turkey Casserole

A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.

• 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
• ½ green bell pepper, chopped
• ½ cup slivered almonds
• 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

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; 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 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.

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.