Turkey Noodle Casserole Recipe

Turkey Noodle Casserole Recipe

  • 2 pounds ground turkey
  • 2 cups chopped celery
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (4.5 ounce) jar sliced mushrooms, drained
  • 1 (4 ounce) jar diced pimientos, drained
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 cup 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.
  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 degrees F for 30-35 minutes or until heated through.
  3. To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake at directed.
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