Turkey macarole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | 8 oz macaroni |
| 2 | cups | Sliced celery |
| 2 | cans | Cream of chicken soup |
| ½ | teaspoon | Poultry seasoning |
| ⅓ | cup | Almonds, slivered |
| 2 | tablespoons | Butter |
| ½ | cup | Onion, diced |
| ¼ | cup | Milk |
| 3 | cups | Turkey, cooked & diced |
| ½ | teaspoon | Poultry seasoning |
| ¼ | cup | Pimento, sliced |
| Colby longhorn or Cheddar | ||
| Cheese for topping | ||
Directions
Cook macaroni. Drain set aside. heat oven to 350 degrees. Melt butter in large saucepan over medium heat. Add celery and onion. Cook 2 minutes. Stir in undiluted soup, milk, and seasonings. Pour into greased 3 quart casserole. Add turkey, pimento and macaroni. Stir gently until just mixed. Cheese can be diced or sliced. (I use my hand grater on a very coarse grate.) Scatter cheese over top of mixture. Cover. Bake 25 minutes or until hot.
Submitted By BOBBIE BEERS On 12-09-95