Recipe by tlboshoff
"Great for leftover turkey."
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green bell pepper, chopped
1 (10.75 ounce) can
cream of mushroom soup
1 (10.75 ounce) can
1 (6 ounce) can
diced cooked turkey
1 (4 ounce) jar
chopped pimento peppers
salt to taste
soft bread crumbs
shredded Cheddar cheese
This was a very tasty recipe. I brought it to a potluck and everyone was raving about it and asking for seconds. I stir fried the celery along with the other veggies to avoid another step and it was fine. The bread crumbs seemed a little dry on top maybe next time I'd add a little butter drizzled over the crumbs.
This is delicious cheesy goodness in a turkey casserole. I made a few modifications because my spouse doesn’t care for peppers or mushrooms. I simply substituted a carrot. Out of sheer laziness, I sautéed the celery, onion and carrot together in the butter. It worked out fine. Also, I used a mish-mash of different cheeses (cleaning out the frig.) This was yummy.
This recipe is so easy to make, I made it for my girlfriend, has she works all weekend and I wanted her to have a fast healthy meal each night. Its very fulling and test fantastic... Thank you... allreipec.com
What a fabulous recipe! I followed the directions exactly, except that I added a little more turkey than called for. I did this only because I would have had to throw it out. My family loved it and we all had seconds!
Just OK. My family wasn't excited about it, it's not going in our rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
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