Wondering what to do with leftover turkey? Turkey, pimentos, poppy seed and noodles come together with Parmesan cheese in this casserole that you prepare and refrigerate until ready to serve.

1 8-ounce package medium egg noodles, cooked, drained
1/2 cup onions, chopped
1/4 cup green pepper, chopped
1/4 cup butter, melted
3 tablespoons all-purpose unbleached flour
3 cups whole milk
3/4 cup freshly grated Parmesan cheese
1 tablespoon poppy seeds, lightly ground
1 teaspoon salt
1/8 – 1/2 teaspoon cayenne pepper
3 cups cooked turkey, skinned, boned, diced
1 4-ounce jar pimento, drained and diced

Lightly butter a 12 x 8 casserole dish.

Melt butter in a heavy bottom Dutch oven, add onion and green pepper; sauté until tender. Add the flour, blend well and cook for about a minute, stirring constantly. Continue constant stirring and slowly add the milk. Continue cooking and stirring over medium heat until thick and bubbling.

Once thickened, add noodles, 1/2 cup of the Parmesan cheese, poppy seeds, salt, cayenne, turkey and pimento to the gravy and stir gently to blend well.

Spoon the noodle mixture into your buttered casserole dish. Cover and refrigerate 8 – 72 hours.

To prepare for serving, allow the casserole to stand at room temperature for 30 minutes. Leave the cover on and bake at 350° for 45 minutes. Uncover and sprinkle with the remaining 1/4 cup Parmesan cheese and return to the oven, uncovered, for 10 – 15 minutes.

Yield: 6 – 8 servings.

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