Turkey Noodle Casserole

2 cups uncooked wide egg noodles
1 medium onion, chopped
2 stalks celery, chopped
2 cups cooked turkey
1 Tbsp flour
3 Tbsp butter or margarine, divided
1 can cream of mushroom soup
2 oz diced pimentos
½ cup parmesan cheese
1 cup milk
1 cup frozen peas
1 cup Panko Italian style bread crumbs


Cook noodles according to package directions, drain and set aside.

In large skillet cook onion and celery in 2 Tbsp butter or margarine until tender; sprinkle with flour and cook 2 minutes, add milk and cook until thickened and add cream of mushroom soup and cook until heated. Add pimentos, peas and turkey and mix well.

Place noodles in greased 10 inch square baking dish. Pour turkey mixture evenly over noodles.

In small bowl combine bread crumbs, parmesan cheese and 1 Tbsp melted butter. Spread over top of casserole. Bake at 375º for 20-25 minutes or until bubbly. Let stand 10 minutes before serving.


© Crackerberries 2011