3 1/2 c. cooked white rice
3 c. cooked turkey
1 c. onion, chopped
1 c. celery, sliced
1 c. green pepper
3 tbsp. butter
1 can mushroom soup
1/2 chicken broth
1 c. (6 oz.) sliced mushrooms, undrained
1 tsp. sage leaves
1/2 tsp. salt
1/4 tsp. thyme
Dash of pepper
1 (4 oz.) can pimento
1 c. herbed seasoned croutons

Combine turkey and rice. Saute green pepper, celery and onion in 2 tablespoons butter. Combine all ingredients except croutons and 1 tablespoon butter. Melt the butter and toss with croutons. Grease a 9 x 13 inch pan, pour mixture in pan and cover with croutons. Heat thoroughly until mixture becomes bubbly at about 325 to 350 degrees.