Turkey Tetrazinni Recipe

Ingredients:

1 package 12oz PACKAGE FROZEN EGG
NOODLES
1 can 10 3/4 oz CREAM OF MUSHROOM
SOUP
1/2 cup MILK
1/2 cup WATER
2 cup SHREDDED CHEDDAR CHEESE
1 1/2 cup TURKEY, COOKED AND CUBED
1 1/2 cup MIXED FROZEN PEAS AND
CARROTS, THAWED
2 tbsp PIMIENTO
1 3/8 cup SEASONED BREAD CRUMBS
2 tbsp PARMESAN CHEESE
2 tbsp SNIPPED FRESH PARSLEY (1 1/2
Teaspoons dried)

Instructions:

Cook noodles, uncovered, in boiling water 20 minutes, stirring
occasionally. Drain. Combine soup, milk, water and cheddar cheese in
3-quart saucepan. Cook and stir over medium heat until cheese melts
and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and
pimiento. Spoon mixture into greased 11 3/4" x 7 1/2" baking dish.
Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake,
uncovered, in 375 degree oven 30 minutes or until hot.

Servings: 6