Turkey Rice Casserole

1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cups cooked rice
1 cup frozen peas, thawed
2 to 3 cups cooked diced turkey
1 can (10 1/2 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 cup soft bread crumbs tossed with 2 to 3 teaspoons melted butter
 
Heat oil and butter in a heavy skillet; saut� chopped onion and celery until tender.

In a large bowl, combine cooked rice, peas, turkey, soup, milk, mustard, salt, and saut�ed onion and celery.

Transfer to a 2-quart shallow baking dish; top with buttered breadcrumbs.

Bake at 350� for 30 to 40 minutes, or until heated through.

Serves 4 to 6.