| 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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