| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy, Grains |
American |
|
8 |
Servings |
INGREDIENTS
| 6 |
c |
Wide egg noodles; uncooked (8 ounces) |
| 2 |
c |
Coarsely chopped cabbage |
| 1/2 |
c |
Diced carrots |
| 3 |
c |
Diced cooked turkey or chicken |
| 1 |
cn |
(101/2 ounces) FRANCO-AMERICAN® chicken gravy |
| 1/2 |
c |
Sour cream |
| 3 |
sl |
Bacon; cooked and crumbled |
| 4 |
ts |
Spicy brown mustard |
| 1/2 |
ts |
Caraway seed |
| 1/2 |
c |
Shredded Swiss cheese (2 ounces) |
INSTRUCTIONS
1. Preheat oven to 4000F~ Cook noodles with cabbage and carrots according
to noodle package directions; drain.
2. Meanwhile, in bowl, combine turkey, gravy, sour cream, bacon, mustard
and caraway. Add noodle mixture; toss. Spoon into 2-quart casserole. Bake
20 minutes or until heated through. Top with cheese. Bake 5 minutes more or
until cheese is melted.
To Microwave: Prepare noodles, cabbage and carrots as directed in step 1.
In 3-quart microwavesafe casserole, combine turkey, gravy, sour cream,
bacon, mustard and caraway. Cover with lid; microwave on HIGH 2 minutes.
Stir in noodle mixture Cover; microwave on HIGH 7 minutes or until heated
through, stirring once during cooking. Top with cheese. Microwave,
uncovered, on HIGH 2 minutes or until cheese is melted.
Posted to recipelu-digest Volume 01 Number 311 by "Sandy West"
<rwwest@execnet.net> on Nov 26, 1997
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