Cheesy Turkey & Vegetable Tetrazinni
Cheesy Turkey and Vegetable Tetrazinni recipe
Yield
6 servingsPrep
15 minCook
55 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
egg noodles
frozen |
*
|
| 10 ½ | ounces |
cream of mushroom soup
one can |
|
| ½ | cup |
milk
|
|
| ½ | cup |
water
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 ½ | cups |
turkey
cooked and cubed |
*
|
| 1 ½ | cups |
frozen peas & carrots mix
thawed |
|
| 2 | tablespoons |
pimentos
|
|
| 1 3/8 | cups |
bread crumbs
seasoned |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
egg noodles
frozen |
*
|
| 303.5 | ml/g |
cream of mushroom soup
one can |
|
| 118 | ml |
milk
|
|
| 118 | ml |
water
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 355 | ml |
turkey
cooked and cubed |
*
|
| 355 | ml |
frozen peas & carrots mix
thawed |
|
| 3E+1 | ml |
pimentos
|
|
| 325 | ml |
bread crumbs
seasoned |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
parsley leaves
fresh, snipped |
|
Directions
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 ¾ x 7½ inch baking dish . Combine crumbs, parmesan cheese and parsley.
Sprinkle over top. Bake, uncovered, in 375℉ (190℃) F oven 30 minutes or until hot.
