Turkey Tetrazinni
By: Roz
Published: Sunday, February 14, 2010 - 5:50am

Ingredients




1 pkt 12oz PACKAGE FROZEN EGG
NOODLES
1 can 10 ¾ oz CREAM OF MUSHROOM
SOUP
cup MILK
cup WATER
2 cups SHREDDED CHEDDAR CHEESE
cup TURKEY, COOKED AND CUBED
cup MIXED FROZEN PEAS AND
CARROTS, THAWED
2 tablespoons PIMIENTO
cup SEASONED BREAD CRUMBS
4 tablespoons PARMESAN CHEESE
2 tablespoons SNIPPED FRESH PARSLEY (1 ½ Teaspoons dried)

Preparation

1 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. 2 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.