Slow Cooker Turkey Mushroom Casserole

Turkey Mushroom Casserole

2 cans all natural cream of mushroom soup
3 cups rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables
3 cups broth (chicken, turkey or vegetable)
1 tablespoon dried minced onion

Add soup and rice to slow cooker, 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.