Ingredients
2 pounds ground turkey2 cups chopped celery1/4 cup chopped green pepper1/4 cup chopped onion1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) sliced water chestnuts, drained1 jar (4-1/2 ounces) sliced mushrooms, drained1 jar (4 ounces) diced pimientos, drained1/4 cup soy sauce1/2 teaspoon salt1/2 teaspoon lemon-pepper seasoning1 cup sour cream8 ounces cooked wide egg noodles
Preparation
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.
