Turkey Casserole

Amber Lee (GF Utah group)

2 cups chopped cooked turkey
1 1/2 cups cooked peas and carrots
1/2 cup diced onion 
1/2 cup chopped celery
1 cup cold milk
1/2 cup chicken broth or water
2 Tbsp cornstarch
1 tsp salt
1/4 tsp pepper
1 cup bread crumbs
1/4 cup melted butter

1. Place turkey, peas and carrots in a 1 1/2 quart casserole dish.
2. Sauté onion and celery in a pan with a little oil.   Add milk, broth, cornstarch, salt, and pepper and cook to a boil stirring frequently with a wire whisk.  Pour sauce over casserole.
3. Toss bread crumbs with butter and sprinkle on top of casserole.
4. Cover with foil. Bake at 375 F for 35 minutes. 
5. Remove foil.  Bake 10 minutes more.