Name: Turkey Tetrazinni
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)

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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