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Turkey And Rice Casserole
Ingredients
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas and carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
Method
Pour soup and water into slow cooker and stir to combine. Add remaining ingredients and mix well. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Add soy sauce if desired.
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