|Canned condensed golden mushroom soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Instant beef bouillon granules||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Poppy seed||1⁄4 Teaspoon|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Small, cut into strips|
|Green pepper||1 Small, cut into strips|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Cooked cubed turkey||2 Cup (32 tbs)|
|Canned chow mein noodles/3 cups hot cooked rice||3 Ounce (1 Can)|
In 2-quart casserole combine soup, water, soy, bouillon granules, Worcestershire sauce, curry, and poppy seed.
Stir in bamboo shoots, celery, onion, green pepper, and mushrooms.
Micro-cook, covered, till celery and onion are crisp-tender, about 8 minutes, stirring every 2 minutes.
Stir in the turkey.
Micro-cook, covered, till turkey is heated through, about 4 minutes, stirring twice.
Serve over chow mein noodles or rice.