This crunchy chow mein noodle casserole is sure to become a family favorite for turning leftover turkey into a new and tasty dish.
3 cups diced cooked turkey
1 (4-ounce) can sliced mushrooms, drained
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (2-ounce) jar sliced pimientos
1/2 teaspoon poultry seasoning
2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
1 cup milk
1 (3-ounce) can crispy chow mein noodles
- Into a greased 2 quart casserole dish, combine diced, cooked turkey, sliced mushrooms, chopped celery, chopped onion, chopped green bell pepper, sliced pimiento, and poultry seasoning.
- In a bowl, blend together cream of mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles on top and bake at 325°F (160°C) for 30 minutes.
Makes 6 servings.