| Creamy-turkey Mushroom Casserole |
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6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 can (4 oz.) mushroom stems and pieces, drained
1 can (10 3/4 oz.) condensed cream of celery soup
1 c. dairy 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. milk
2 eggs
1/2 c. shredded Cheddar or process American cheese (about 2 oz.) |
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| Instructions |
| Heat oven to 350 degrees. Grease 2-quart round casserole. Fry bacon in 10-inch 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.
6 to 8 servings.
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