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Creamed Turkey Noodle
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Description
Recipe adapted from the Jean Pare Casseroles book. Use leftover turkey or chicken.
Ingredients
- ½ packages (340g Size) Broad Egg Noodles
- 1 whole Onion, Chopped
- 2 stalks Celery, Chopped
- 2 Tablespoons Butter
- 4 cups Diced, Cooked Turkey
- 1 can (10 Oz. Size) Cream Of Mushroom Soup
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 1 can (284ml Size) Mushroom Pieces With Water, 284 ML
- 1 teaspoon Salt
- ½ teaspoons Pepper
Preparation
Preheat oven to 350ºF.
Cook noodles in boiling salted water for 5 minutes only. Drain and set aside.
In a Dutch oven, saute onion and celery in butter 5 minutes. Add turkey, soups, mushrooms, salt, and pepper. Stir in noodles and transfer to a large buttered casserole dish.
Bake uncovered for 35–45 minutes until bubbly and hot.
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