4 tbsp. butter
1 lg. onion, sliced in rings
2 lg. stalks celery, diced
1 c. frozen peas, thawed
1 1/2 c. turkey broth
1 can cream of mushroom soup
1 tsp. salt
4 oz. jar pimento, drained and sliced
6 oz. can mushrooms, drained and sliced
1 c. sharp Cheddar cheese, grated
1/2 to 3/4 c. buttered saltine crumbs
1 tsp. parsley flakes
1 tsp. curry powder
1/8 tsp. garlic powder
1/8 tsp. black pepper
3 c. cooked turkey
1 1/2 c. cooked noodles
1 1/2 c. cooked rice

In large skillet, melt butter; add onion, celery, and peas. Saute, stirring frequently, until onion is tender. Add broth and bring to boil. Simmer for 5 minutes. Remove from heat and stir in soup and spices until mixture is fairly smooth. Fold in turkey noodles, rice, pimento, and mushrooms. Stir gently until well mixed. Turn into lightly greased 3 quart casserole. Cover top of mixture with grated cheese and sprinkle with crumbs. Bake in preheated 350 degree oven for 35 to 40 minutes.