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Turkey-Mushroom Casserole
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Submitted by:
Jimmy |
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This delicious casserole is a treat with it's crunchy pie like topping. Try making this with leftover turkey from Thanksgiving. |
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INGREDIENTS:
- 6 slice(s) , Bacon
- 3/4 cup(s) , Onion Chopped
- 1/2 cup(s) , Celery Chopped
- 1/4 cup(s) , Green Bell Pepper Chopped
- 4 ounces , Canned Mushrooms
- 1 can(s) , Cream of Celery Soup
- 1 cup(s) , Sour Cream
- 1/2 cup(s) , Cheddar Cheese Shredded
- 3 cup(s) , Turkey Cooked and Cut Up
- 1/4 teaspoon(s) , Salt
- 1/8 teaspoon(s) , Pepper
- 2 cup(s) , Bisquick Baking Mix
- 1/2 cup(s) , Milk
- 2 large , Eggs
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| Instructions: |
Heat oven to 350F. Grease a 2 quart round casserole.
Fry the bacon in a 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary.
Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes. |
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