Crockpot Turkey and Rice Casserole

Crockpot Turkey and Rice Casserole

Makes 4-6 servings

Ingredients

  • 2 cans cream of mushroom soup
  • 3 cups water
  • 3 cups converted long-grain white rice (uncooked)
  • 1 cup thinly sliced celery
  • 2 to 3 cups cubed cooked turkey
  • 2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
  • 1 tsp poultry seasoning
  • 1 tbsp dried minced onion

Directions

  1. Combine soup and water in slow cooker. Add remaining ingredients and mix well. Cover and cook 6 to 7 hours on low or about 3 to 3 1/2 hours on high, until rice is tender but not mushy.