Taste of Home
Turkey Noodle Casserole
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 2 casseroles (6 serving each).
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."
Ingredients
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2 pounds ground turkey
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2 cups chopped celery
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1/4 cup chopped green pepper
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1/4 cup chopped onion
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (8 ounces) sliced water chestnuts, drained
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1 jar (4 ounces) diced pimientos, drained
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1/4 cup soy sauce
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1/2 teaspoon salt
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1/2 teaspoon lemon-pepper seasoning
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1 cup sour cream
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8 ounces cooked wide egg noodles
Directions
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1.
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.
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2.
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.
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3.
To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.
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