Turkey And Broccoli Casserole

• 1 medium onion, chopped
• 1 medium size green pepper, chopped
• 2 stalks celery, chopped
• 3 Tbsp. butter or margarine, melted
• 1 (10 oz.) pkg. frozen broccoli spears
• 1 1/2 c. coarsely chopped cooked turkey
• 1 c. cooked rice
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 c. (4 oz.) shredded Cheddar cheese
• 1/2 c. (2 oz.) shredded jalapeno cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Saute onion, green pepper and celery in butter in a large skillet until vegetables are tender; set aside.
2. Cook broccoli according to package directions; drain.
3. Cut spears in half; arrange in a greased, shallow 2-quart casserole.
4. Combine sauteed vegetables and remaining ingredients; spoon over broccoli.
5. Bake, uncovered, at 375u0b0 for 30 minutes or until heated.

onion, green pepper, stalks celery, butter, frozen broccoli spears, turkey, rice, cream of mushroom soup, water chestnuts, cheddar cheese, jalapeno cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708552 (may not work)