Leftover Turkey Casserole

Amy D.


Put one cup of rice in the bottom of a casserole dish, top with one smaller can (10 oz I think) of cream of mushroom soup and one can of cream of celery soup, add ¾ cup water and ¾ cup of milk, add a handful of chopped celery and as much chopped turkey as you want, stir the liquid and soup around so that everything is incorporated, then bake for about one hour, at 350 degrees until the liquid is absorbed.