Slow Cooker Cream of Mushroom Turkey Casserole

Here's a recipe to have on hand when you have leftover cooked turkey (or even chicken for that matter) and just need something quick and easy to make. It's even easier when you can chop up the veggies the night before. Voila! Who said you can't prepare dinner in 5 minutes or less?

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
• 1 teaspoon poultry seasoning
• 1 tablespoon dried minced onion

Directions:

Add the water and soup to slow cooker, and stir until combined. Add the rest of the ingredients and stir again until well mixed. Cover and cook on a low setting for 6 to 8 hours or on high for 3 to 4 hours.