Turkey Tetrazinni 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,
1/2 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),
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.
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.
Source from luhu.jp