1/4 c. butter
1 green pepper, chopped
1/2 c. finely chopped celery
3 cloves garlic, minced
1 onion, chopped
2 c. diced cooked turkey
1 pkg. (16 oz.) medium noodles, cooked and drained
1/2 c. diced pimento
2 cans (10 1/2 oz.) each condensed cream of mushroom soup, undiluted
2/3 c. dry white wine
1 c. dry bread crumbs
1 c. grated sharp cheddar cheese
1/3 c. grated Parmesan cheese

In a skillet, melt butter, saute green pepper, celery and onion until tender. Fold in turkey, noodles, pimento, mushroom soup, and wine. Pour mixture into a well greased 2 1/2 quart casserole.

Mix bread crumbs, cheddar cheese and Parmesan cheese. Sprinkle over casserole.

Bake in a preheated 350°F oven for 35 to 40 minutes or until browned and bubbly.