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Turkey Noodle Poppyseed Casserole

8 ounces egg noodles -- (med.-size) uncooked
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup butter or margarine -- melted
3 tablespoons all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tablespoon poppy seeds
1 teaspoon salt
1/8 teaspoon red pepper
3 cups cooked turkey -- diced
4 ounces pimientos -- (jar) drained
2 tablespoons grated Parmesan cheese


Cook noodles according to package directions. Drain well, and set
aside.

Saute onion and green pepper in butter in Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, 1/4 cup Parmesan cheese, poppyseeds, salt, red pepper, and turkey; add pimiento, and stir gently.

Spoon mixture into a lightly greased 12x8x2-inch baking dish. Cover and chill 8 hours. To bake, remove from refrigerator, and let stand at room temperature 30 minutes. Bake, covered, at 350 for 45 minutes. Uncover and sprinkle with 2 tablespoons Parmesan cheese. Bake, uncovered, an additional 10 minutes or until thoroughly heated. Yield: 6 to 8 servings.


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