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Turkey Noodle Casserole

Celery, water chestnuts and mushrooms add texture and crunch to this hearty casserole that is full of ground turkey. "I'll fix two and serve one with a salad to make a complete meal," writes Georgia Hennings of Alliance, Nebraska. "I keep the second one in the freezer to bake when company's coming."

12 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

2 pounds ground turkey
2 cups chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 cup (8 ounces) sour cream
8 ounces cooked wide egg noodles

Directions

In a large skillet, cook turkey over medium heat until no longer
pink. Add the celery, green pepper and onion; cook until tender.
Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce,
salt and lemon-pepper. Reduce heat; simmer for 20 minutes.
Remove from the heat; add sour cream and noodles. Spoon half into a
freezer container; cover and freeze for up to 3 months. Place
remaining mixture in a greased 2-qt. baking dish. Cover and bake at
350° for 30-35 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator. Transfer to a

2 of 2

Turkey Noodle Casserole (continued)

Directions (continued)

greased 2-qt. baking dish and bake as directed. Yield: 2 casseroles
(6 serving each).

Nutrition Facts: 1 serving (1 cup) equals 307 calories, 17 g fat (6 g saturated fat), 84 mg cholesterol, 760 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.