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1 (8-ounce) package medium-size egg noodles,
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 poppy seeds
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

Cook noodles according to package directions. Drain well, and
set aside. Saute 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, poppy seeds, salt, red pepper, and turkey;
add pimiento, and stir gently. Spoon mixture into a lightly
greased 12x8-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 degrees for 45 minutes. Uncover and
sprinkle with 2 tablespoons Parmesan cheese. Bake, uncovered, an
additional 10 minutes or until thoroughly heated.

Yield: 6-8 servings.

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