| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) spinach egg noodles |
| 1 |
c |
Turkey breast cubes |
| 1 |
cn |
(4-oz) black olives; sliced |
| 3/4 |
c |
Sour cream |
| 3 |
tb |
Butter or margarine |
| 1/3 |
c |
Milk |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 |
cn |
(7-oz) mushrooms; sliced |
|
|
Granulated garlic |
|
|
Salt to taste (optional) |
INSTRUCTIONS
Date: Mon, 1 Apr 1996 20:24:10 -0500
From: jeanne@atlantic.net (Jeanne T. Elledge)
COOK NOODLES AS DIRECTED. DRAIN. COMBINE ALL INGREDIENTS, EXCEPT 1/4 cups
PARMESAN CHEESE, IN LARGE MIXING BOWL. BLEND WELL. TURN INTO LARGE COVERED
CASSEROLE DISH. SPRINKLE REMAINING PARMESAN OVER TOP. COVER. BAKE AT 3OO
DEGREES FOR ONE HOUR. SERVE WITH CRUSTY FRENCH BREAD & LEAFY GREEN SALAD.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #93
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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