Turkey Tetrazinni

Photo: flickr user jasonlam

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

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.