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1 (8-ounce) package medium-size egg noodles, uncooked
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter or margarine, melted
3 tablespoons all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tablespoon poppyseeds
1 teaspoon salt
1/8 teaspoon red pepper
3 cups diced cooked turkey
1 (4-ounce) jar diced pimiento, drained
2 tablespoons grated Parmesan cheese
How to Make It
Cook noodles according to package directions. Drain well, and set aside.
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.
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.