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Leftover Turkey Noodle Casserole

Recipe Link: http://www.recipe-a-day.com/

List of Ingredients




2 1/2 cups Turkey Leftovers, cut into small pieces
or 2 lb. ground Turkey
2 cups Celery, chopped
1/4 cup Green Bell Pepper, chopped
1/4 cup Red Bell Pepper, chopped
1/4 cup Onion, Chopped
10-oz. can Creme of Mushroom Soup, undiluted
8-oz. can Water Chestnuts, drained and sliced
4-oz. can Mushrooms, drained and sliced
1/4 cup Light Soy Sauce
1/2 tsp. Lemon-Pepper Seasoning
8-oz. Sour Cream
8-oz. Egg Noodles, cooked and drained




Recipe



Pre-heat oven to 350-F degrees and lightly grease a cover 2-quart casseroles. (If freezing half of the mixture prepare two, 1-quart covered casseroles.)

If using ground turkey, brown in a large skillet over medium heat. If using leftover turkey pieces, warm the bits in a large skillet over medium heat.

Add the celery, green and red bell peppers, and onion, cook until tender stirring frequently.

Stir in the undiluted creme of mushroom soup, sliced water chestnuts, mushrooms, soy sauce and lemon-pepper seasoning. Reduce heat and simmer for 20 minutes, checking occasionally.

Meanwhile, cook and drain the noodles. Toss the noodles back into the warm pot and add the sour cream. Stir to distribution the soft white cream through the noodles, then add the mixture to the skillet.

Toss to combine, the pour entire content of the skillet into a greased covered 2-quart baking dish. (Or you could divide the casserole in half and freeze one portion in a 1-quart covered casserole for up to three months. Prepare the remaining casserole in a second 1-quart covered dish.)

Bake, covered for 30 to 35 minutes to warm through.