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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."
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    2 casseroles (6 serving each)


  • 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 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.

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  • Tracy
    Nov 12, 2018

    One of my very favorite TofH recipes. It is easy, delicious and comforting.

  • c00litmomfive
    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.

  • katsmeow2
    Nov 9, 2009

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