1 lg. onion, chopped
1/2 c. celery, chopped
1/2 c. butter
2/3 c. flour
2 tsp. salt
Pepper (to taste)
3 c. turkey broth
2 cans cream of mushroom soup
1 pkg. long grain & wild rice mix, prepared
5 c. turkey, cooked & chopped
1 (2 oz.) can pimento, chopped
1/2 c. green bell pepper, chopped
1 (4 oz.) pkg. slivered almonds
1/2 c. Parmesan cheese

Saute onion and celery in butter in skillet. Sit in flour and seasoning. Stir in turkey broth and soup gradually. Cook until mixture thickens, stirring constantly. Add rice, turkey, pimento, green pepper and almonds to soup mixture; mix well. Spoon into greased casserole. Sprinkle with Parmesan cheese.

Bake for 30 to 45 minutes or until bubbly.

Approximate Per Serving: Cal 379; Prot 25.8 gr; T Fat 24.3 gr; Chol 86.3 mg.; Carbo 13.7 gr; Sod 1294.3 mg; Potas 418.7 mg. Nutritional information does not include long grain and wild rice mix.