Creamy Turkey Tetrazzini Recipe
A creamy casserole perfect for leftover turkey or even chicken. The peas and carrots add some sweetness and the frozen egg noodles keep their bite even during baking.
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1 package frozen egg noodles (12 oz pkg)
1 can cream of mushroom soup
1/2 cup milk
1 cup water
3 cups shredded cheddar cheese
2 cups turkey, cooked, diced
10 ounces frozen peas and carrots
2 tablespoons Parmesan cheese
:9x13 casserole dish
Cook noodles in boiling water 20 minutes; drain.
Combine soup, milk, water and cheddar cheese in saucepan. Heat to boiling, stirring frequently.
Combine the noodles, turkey, peas and carrots in a casserole dish.
Pour cheese sauce over and mix. Sprinkle with Parmesan cheese.
Bake uncovered at 375 degrees F for 30-45 minutes.
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"I loved this casserole. I used cream of chicken instead of cream of mushroom. Reames frozen egg noodles are the only ones are use - they were delicious."
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