Turkey Noodle Casserole Recipe

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Turkey Noodle Casserole Recipe
Turkey Noodle Casserole Recipe photo by Taste of Home
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Turkey Noodle Casserole Recipe

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5 2 3
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 wide egg noodles, cooked and drained

Directions

In a large skillet over medium heat, brown the turkey. Add celery, green pepper and onion; cook until tender. Stir in 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 at directed. Yield: 2 casseroles (6 serving each).
Originally published as Turkey Noodle Casserole in Quick Cooking September/October 1998, p34

Nutritional Facts

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

  • 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 wide egg noodles, cooked and drained
  1. In a large skillet over medium heat, brown the turkey. Add celery, green pepper and onion; cook until tender. Stir in 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 at directed. Yield: 2 casseroles (6 serving each).
Originally published as Turkey Noodle Casserole in Quick Cooking September/October 1998, p34

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Reviews forTurkey Noodle Casserole

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c00litmomfive User ID: 6804382 47717
Reviewed Aug. 5, 2012

"This casserole was fantastic. I left out a few veggies my family would not eat and added some Tomato/Basil/Garlic seasoning. It was fabulous! It was a crowd and a kid pleaser."

MY REVIEW
katsmeow2 User ID: 1567045 30201
Reviewed Nov. 9, 2009

"My husband isn't big on casseroles, but this one he loves."

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