Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | SPINACH EGG NOODLES (8 OZ) |
1 cup | TURKEY BREAST CUBES |
1 can | BLACK OLIVES (4 OZ) SLICED |
¾ cup | SOUR CREAM |
3 tablespoons | BUTTER OR MARGARINE |
⅓ cup | MILK |
½ cup | PARMESAN CHEESE - GRATED |
1 can | MUSHROOMS (7 OZ) SLICED |
\N \N | SEASON WELL WITH GRANULATED |
\N \N | GARLIC |
\N \N | SALT TO TASTE (OPTIONAL) |
: COOK NOODLES AS DIRECTED. DRAIN.
: COMBINE ALL INGREDIENTS, EXCEPT ¼ C PARMESAN CHEESE, IN LARGE MIXING BOWL. BLEND WELL. TURN INTO LARGE COVERED CASSEROLE DISH. SPRINKLE REMAINING PARMESAN OVER TOP. COVER.
: BAKE AT 3OO DEGREES FOR ONE HOUR.
: SERVE WITH CRUSTY FRENCH BREAD & LEAFY GREEN SALAD.
7/23/85