Turkey and Noodle Casserole recipe

8 oz. medium noodles
2 lb. ground turkey
1 green pepper, chopped
8 oz. can sliced water chestnuts, drained
2 cans (10-3/4 oz. each) cream of chicken soup
2 c. milk
6 oz. can sliced mushrooms, drained
2 oz. pimento, drained and sliced
2 Tb. minced dried onion
1 ts. salt
1 ts. ground sage

Cook noodles according to package directions; drain.
Meanwhile, in a large skillet, cook turkey and green pepper until meat is brown.
Drain off fat.
Add water chestnuts to the meat.
In a large bowl, stir together the soup and milk.
Add the remaining ingredients and stir in meat.
Divide mixture between two 2 quart casserole dishes.
Seal, label and freeze both dishes for up to six months.
Before serving, bake frozen casserole at 400* for 30 minutes.
Uncover, stir and bake for 30 minutes more or until heated through.
Each dish makes 4-5 servings.