Turkey Casserole

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender 5 to 10 minutes; drain.

Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup milk and mushrooms; cook stirring occasionally until mixture is smooth 5 to 10 minutes.

Mix turkey celery pimento peppers almonds and salt into mushroom soup mixture; cook and stir until heated through about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.

Bake in the preheated oven until casserole is bubbling and cheese is melted 30 to 40 minutes.