Yield
6 to 8 servings 
Hector Manuel Sanchez

How to Make It

Step 1

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

Step 2

Sauté onion and green pepper in butter in a 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.

Step 3

Spoon mixture into a lightly greased 12- x 8- x 2-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.

Chef's Notes

Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator, and let stand at room temperature 30 minutes. Bake, covered, at 350° for 45 minutes. Uncover, and sprinkle with 2 tablespoons cheese. Bake, uncovered, an additional 10 minutes or until thoroughly heated.