Creamy Turkey-Mushroom Casserole

• 6 slices bacon
• 3/4 c. chopped onion
• 1/2 c. chopped celery
• 1/4 c. chopped green pepper
• 1 (4 oz.) can mushroom stems and pieces, drained
• 2 eggs
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1 c. sour cream
• 3 c. cut-up cooked turkey or chicken
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 c. Bisquick baking mix
• 1/2 c. shredded Cheddar or American cheese (about 2 oz.)

1. Heat oven to 350u0b0.
2. Grease 2-quart round casserole.
3. Fry bacon until crisp; remove from skillet and crumble.
4. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender.
5. Drain if necessary.
6. Stir in soup, sour cream, meat, salt, pepper and bacon; heat until bubbly.
7. Spread in casserole. Mix remaining ingredients just until moistened.
8. Spread over meat mixture.
9. Bake, uncovered, until golden brown, 30 to 35 minutes. Makes 6 to 8 servings.

bacon, onion, celery, green pepper, mushroom stems, eggs, condensed cream, sour cream, chicken, salt, pepper, bisquick baking mix, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476987 (may not work)