Title: Turkey Tetrazinni (King)
Categories: Entree Poultry
Yield: 6 Servings
| 1 | pk | 12oz PACKAGE FROZEN EGG |
| | | NOODLES |
| 1 | cn | 10 3/4 oz CREAM OF MUSHROOM |
| | | SOUP |
| 1 3/16 | 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. Submitted By KINGMAN@ACC.NET (WESLEY
KING) On SUN, 12 NOV 1995 115914 ~0500