Turkey-Noodle-Poppy Seed Casserole Recipe
An abundance of holiday dinners usually produces one thing—an abundance of leftovers. And nothing takes care of leftovers quite like a casserole that uses a little of this and a little of that to create a delicious meal. Published in Southern Living in November, 1990, this recipe has all the makings of a keeper. Most of the ingredients are pantry staples that you probably already have, and, if you don’t, you can easily substitute with something else. For example, if you don’t have egg noodles, simply use whatever pasta noodle you have on hand. You can adjust the amount of green and red pepper to suit your taste, and don’t hesitate to add a few drops of Tabasco to bump up the heat. This casserole can be assembled the day ahead and stored in the refrigerator, so it is the ideal recipe to make when you know you will have dinner guests coming. Round out the meal with a tossed salad and warm bread, and all you have to do is set the table while the casserole bakes in the oven. A make-ahead casserole enables you to spend more time enjoying your guests and less time in the kitchen.
Test Kitchen Tip
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.