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Turkey Noodle Casserole

 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).
Nutritional 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.