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Turkey and Rice Casserole

2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice -- (uncooked)
1 cup thinly-sliced celery
1 cup cubed cooked turkey - (to 2 cups)
2 cups frozen mixed vegetables (peas and carrots, oriental mix, etc. )
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
Soy sauce -- to taste, (optional)


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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