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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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:
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:
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.
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.
3. To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed. Yield: 2 casseroles (6 serving each).
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