Ingredients

• 1 cup diced celery
• 5 tablespoons butter
• 1 onion , chopped
• 0.5 greens bell pepper , chopped
• 6 tablespoons all-purpose flour
• 1 , 10.75 ounce
• 1 , 10.75 ounce
• 1 , 6 ounce
• 3 cups diced cooked turkey
• 1 , 4 ounce
• 0.5 cups slivered almonds
• salt to taste
• 1 cup soft bread crumbs
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
3. 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.
4. 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.
5. 5 Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

Nutrition per serving