Bake one and freeze one for later.
Turkey Noodle Casserole
2 pounds ground turkey or 4 cups leftover cooked 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 cup frozen peas or cut green beans
1 (4.5 ounce) jar sliced mushrooms, drained
1 (4 ounce) jar diced pimientos, draine1/4 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
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.
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. Add 1 ½ cups grated cheese, return to oven and cook another 5-10 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake at directed.