| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 1 | pk | 12oz PACKAGE FROZEN EGG |
| NOODLES | ||
| 1 | cn | 10 3/4 oz CREAM OF MUSHROOM |
| SOUP | ||
| 1/2 | c | MILK |
| 1/2 | c | WATER |
| 2 | c | SHREDDED CHEDDAR CHEESE |
| 1 1/2 | c | TURKEY, COOKED AND CUBED |
| 1 1/2 | c | MIXED FROZEN PEAS AND |
| CARROTS, THAWED | ||
| 2 | tb | PIMIENTO |
| 1 3/8 | c | SEASONED BREAD CRUMBS |
| 2 | tb | PARMESAN CHEESE |
| 2 | tb | SNIPPED FRESH PARSLEY (1 1/2 |
| Teaspoons dried) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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