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Turkey tetrazinni

Yield: 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

Instructions:

Teaspoons dried) 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.

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