Turkey tetrazinni

6 servings

Ingredients

Quantity Ingredient
1 pack 12oz PACKAGE FROZEN EGG
NOODLES
1 can 10 3/4 oz CREAM OF MUSHROOM
SOUP
½ cup MILK
½ cup WATER
2 cups SHREDDED CHEDDAR CHEESE
1½ cup TURKEY, COOKED AND CUBED
1½ cup MIXED FROZEN PEAS AND
CARROTS, THAWED
2 tablespoons PIMIENTO
1⅜ cup SEASONED BREAD CRUMBS
2 tablespoons PARMESAN CHEESE
2 tablespoons SNIPPED FRESH PARSLEY (1 1/2
Teaspoons dried)

Directions

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 11¾" x 7 ½" baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 degree oven 30 minutes or until hot.

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