Title: Turkey Tetrazinni
Categories: Entree Poultry
Yield: 6 Servings

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
		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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