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TURKEY-VEGETABLE SOUP 
16 oz. can tomatoes (cut up)
2 c. cubed cooked turkey
14 1/2 oz. can chicken broth
10 oz. pkg. frozen mixed vegetables
2 tbsp. dry onion-mushroom soup mix
1 stalk celery (chopped)
1 tbsp. Worcestershire sauce
1/4 tsp. dried oregano (crushed)
1/4 tsp. dried basil (crushed)
1/4 tsp. garlic powder
1/8 tsp. pepper

In 2 quart casserole combine undrained tomatoes and remaining ingredients. For make-ahead, seal and chill for 3 to 24 hours.

To bake: Remove seal. Bake, covered with vent closed, in 375 degree oven for 1 hour or until vegetables are tender. (Or, bake immediately as directed above.)

To micro-cook: Remove seal. Micro-cook, covered with vent open, on 100% power (HIGH) for 18 to 20 minutes, stirring after 8 minutes. (Or, micro-cook immediately as directed above.)

Note: Don't be afraid to use your leftover vegetables.

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