Turkey Noodle Casserole
This comforting casserole is similar to classic tuna noodle casserole, but it uses turkey instead. It's a flavorful way to use leftovers, or to satisfy those who don't like tuna.
Ingredient
- 2 cans (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 2 cups frozen peas
- 2 cups cubed cooked turkey or chicken
- 6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained
- 2 tablespoons plain dry bread crumbs
- 1 tablespoon butter, melted
Direction
- Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole. Stir the bread crumbs and butter in a small bowl.
- Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling. Stir the turkey mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
