Easy Turkey Noodle Casserole
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of celery
condensed |
|
| ½ | cup |
milk
|
|
| 2 | cups |
egg noodles
medium, cooked |
|
| 1 | cup |
green peas
cooked |
|
| 2 | tablespoons |
sweet red bell peppers
chopped |
|
| 1 ½ | cups |
turkey
cooked, cubed |
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | tablespoons |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of celery
condensed |
|
| 118 | ml |
milk
|
|
| 473 | ml |
egg noodles
medium, cooked |
|
| 237 | ml |
green peas
cooked |
|
| 3E+1 | ml |
sweet red bell peppers
chopped |
|
| 355 | ml |
turkey
cooked, cubed |
*
|
| 15 | ml |
butter
or margarine |
|
| 3E+1 | ml |
bread crumbs
|
|
Directions
In a 1½ quart casserole, combine soup and milk.
Stir in the noodles, peas, red pepper and turkey.
Bake at 400℉ (200℃) for 25 minutes or until hot; stir.
Meanwhile, in a small saucepan over medium heat, stir bread crumbs in hot butter until lightly browned.
Top casserole with the crumbs, then bake 5 minutes more.
