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 mushrooms

1 can condensed cream of celery soup

1 c. dairy sour cream

1/2 c. shredded cheddar or American cheese

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


Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 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.

Serves 6 to 8.


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