Turkey Casserole

• 1 cup diced celery
• 5 tablespoons butter
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 6 tablespoons all-purpose flour
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can milk
• 1 (6 ounce) can mushrooms
• 3 cups diced cooked turkey
• 1 (4 ounce) jar chopped pimento peppers
• 1/2 cup slivered almonds
• salt to taste
• 1 cup soft bread crumbs
• 1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C).
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. 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 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. 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. Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.

celery, butter, onion, green bell pepper, allpurpose, cream of mushroom soup, milk, mushrooms, turkey, pimento peppers, almonds, salt, bread crumbs, cheddar cheese

Taken from www.allrecipes.com/recipe/231646/turkey-casserole/ (may not work)