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."
- 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
- 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 greased 2-qt. baking dish and bake as directed. Yield: 2 casseroles (6 serving each).
Originally published as Turkey Noodle Casserole in Quick Cooking September/October 1998, p34
Reviews for Turkey Noodle Casserole
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review