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 2 to 3 cups cubed cooked turkey 2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.) 1 teaspoon poultry seasoning 1 tablespoon dried minced onion PREPARATION: 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.   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page