Turkey and Wild Rice Casserole

• 1 box (6.2 Oz. Size) Quick Cooking Long Grain Rice Mix
• 1/4 cups Butter
• 2 whole Celery Ribs Diced
• 1 cup Onion, Diced
• 1 pound Cooked Turkey, Chopped
• 1 can (10 3/4 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 3/4 Oz. Size) Cream Of Celery Soup
• 1 cup Sour Cream
• 1 cup Milk
• 1/2 teaspoons Salt
• 2 cups Shredded Cheddar Cheese, Divided
• 1 cup Chopped Pecans
• 1 cup Bread Crumbs

1. Preheat oven to 350 degrees F. Spray an 11 x7 baking dish with cooking spray and set aside.
2. Prepare rice according to package directions.
3. In a large skillet, melt butter.
4. Add celery and onions and cook until soft, about 10 minutes.
5. Stir in turkey, soups, sour cream, milk and salt.
6. Add in rice and half of the cheese.
7. Carefully stir until mixed.
8. Pour onto prepared baking dish.
9. Bake for 35 minutes.
10. Sprinkle with remaining cheese, bread crumbs, and pecans and bake an additional 5 minutes.

butter, celery, onion, turkey, cream of mushroom soup, cream of celery soup, sour cream, milk, salt, cheddar cheese, pecans, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/turkey-and-wild-rice-casserole/ (may not work)