Turkey tetrazinni
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | 12oz PACKAGE FROZEN EGG |
| NOODLES | ||
| 1 | can | 10 3/4 oz CREAM OF MUSHROOM |
| SOUP | ||
| ½ | cup | MILK |
| ½ | cup | WATER |
| 2 | cups | SHREDDED CHEDDAR CHEESE |
| 1½ | cup | TURKEY, COOKED AND CUBED |
| 1½ | cup | MIXED FROZEN PEAS AND |
| CARROTS, THAWED | ||
| 2 | tablespoons | PIMIENTO |
| 1⅜ | cup | SEASONED BREAD CRUMBS |
| 2 | tablespoons | PARMESAN CHEESE |
| 2 | tablespoons | SNIPPED FRESH PARSLEY (1 1/2 |
| Teaspoons dried) | ||
Directions
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 11¾" x 7 ½" baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 degree oven 30 minutes or until hot.