Turkey Noodle Poppy Seed Casserole

  This recipe from "Southern Living Big Book of Christmas Baking" is holiday comfort food.  You may have leftover turkey that would be perfect for this casserole.   You could make it now and freeze it for entertaining later.
The big size is just right for the buffet table and it is a long-time hit, the flavor is delicious and most folks will like it.  If you are planning on a crowd, make 2 big casseroles so you can replenish the buffet.  They give directions for preparing ahead, great for a busy hostess.

 We enjoyed it in individual casseroles too.

                    Turkey Noodle Poppy Seed Casserole

8     ounces  Egg Noodles , uncooked

½   cup  Onion -- chopped

¼   cup  Green Pepper -- chopped

¼   cup  Butter -- melted

3       tablespoons  Flour, All-purpose

3       cups  Milk

¼   cup  Parmesan Cheese -- grated

1      tablespoon  Poppy seeds

1      teaspoon  Salt

1/8  teaspoon  Ground Red Pepper

3      cups  Turkey -- cooked, diced (or home canned, drained)

4      ounces  Pimiento -- diced, drained

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

Cook onion and green pepper in butter over medium high heat, stirring constantly, until tender.  Add flour, stirring until smooth.  Cook, stirring constantly, 1 minute.  Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in noodles, 1/4 cup parmesan cheese, poppyseeds and next 3 ingredients; add pimiento, and stir gently.

Spoon into a lightly greased 13 x 9 x 2" baking dish. Bake, covered, at 350° for 45 minutes. (For the individual casseroles, bake 20 -30 minutes instead). Uncover; sprinkle with remaining Parmesan, and bake, uncovered, 10 additional minutes.

To make ahead: The dish can be refrigerated up to 8 hours.  Let stand at room temperature 30 minutes before baking as directed.

To freeze:  To bake, thaw in refrigerator 24 hours.   Let stand at room temperature 30 minutes before baking as directed.

Per Serving (excluding unknown items): 363 Calories; 17g Fat (42.0% calories from fat); 24g Protein; 29g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 494mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.