Turkey Noodle Casserole

• 2 pounds ground turkey
• 2 cups chopped celery
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 jar (4 ounces) diced pimientos, drained
• 1/4 cup soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 1 cup sour cream
• 8 ounces cooked wide egg noodles

1. 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.
2. 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 350u0b0 for 30-35 minutes or until heated through.
3. To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.

ground turkey, celery, green pepper, onion, condensed cream, water chestnuts, mushrooms, pimientos, soy sauce, salt, lemonpepper seasoning, sour cream, egg noodles

Taken from www.tasteofhome.com/recipes/turkey-noodle-casserole/ (may not work)