1/2 c. chopped onion
1/2 c. chopped green pepper
3 tbsp. butter
1 (10 3/4 oz.) can cream of chicken soup (condensed and undiluted)
1 (8 oz.) can sliced mushrooms, drained
1 (2 oz.) jar chopped pimientos, drained
1/2 tsp. dried basil
1 (8 oz.) pkg. egg noodles, cooked and drained
3 c. diced cooked turkey
2 c. Ricotta or cottage cheese
2 c. (8 oz.) shredded Cheddar cheese
1/2 c. grated Parmesan cheese
1/4 c. buttered bread crumbs

In a skillet, sauté onion and green pepper in butter until tender. Remove from heat. Stir in soups, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, turkey and cheeses; add mushroom sauce and mix well. Transfer to a 13 x 9 x 2-inch greased baking dish.

Bake, uncovered, at 350°F for 40 to 45 minutes or until bubbly. Sprinkle with bread crumbs; bake 15 minutes longer. Serve.

Yields 12 to 15 servings.