Turkey And Broccoli Casserole

• 1 medium onion, grated
• 1 medium green pepper, chopped
• 2 stalks celery, chopped
• 3 Tbsp. butter or oleo, melted
• 1 (10 oz.) box frozen broccoli spears
• 1 1/2 c. cooked turkey, chopped
• 1 1/2 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
• 1/2 small jar pimento, chopped fine

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 broccoli spears in half and arrange in a greased shallow casserole.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189354 (may not work)