Turkey Tetrazinni (king) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: 12oz PACKAGE FROZEN EGG,
NOODLES,
1 can: 10 3/4 oz CREAM OF MUSHROOM,
SOUP,
1 3/16 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),
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 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. Submitted By
KINGMAN@ACC.NET (WESLEY KING) On SUN, 12 NOV 1995
115914 ~0500
Source from luhu.jp
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. Submitted By
KINGMAN@ACC.NET (WESLEY KING) On SUN, 12 NOV 1995
115914 ~0500
Source from luhu.jp