Turkey-and-broccoli Casserole
1 medium-size green pepper, chopped
2 stalks celery, chopped
3 tablespoons butter or margarine, melted
1 (10-ounce) package frozen broccoli spears
1 1/2 cups coarsely chopped cooked turkey
1 cup cooked rice
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) can sliced water chestnuts, drained
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded jalapeno cheese
1/2 teaspoon salt
1/4 teaspoon pepper
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