 |
|
 |
 |
 |
|
Three Cheese Turkey and Noodles
Replay those Thanksgiving leftovers in this dish that combines Reames Home Style Egg Noodles, turkey, vegetables, cream of mushroom soup and cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 6 - 8
|
 |
|
|
| Marzetti Ingredients |
 | 1 bag (12 oz.) Reames® Homestyle Egg Noodles |
|
| Other Ingredients |
| 1 bag (16 oz.) frozen vegetable blend* (broccoli, cauliflower and carrots) |
| 1 can (10 3/4 oz.) cream of mushroom soup with roasted garlic |
| 1/3 cup water |
| 1/2 tsp. pepper |
| 1/2 cup milk |
| 2 cups cheddar & jack cheese blend |
| 2 cups diced turkey, cooked |
| 1/4 cup Parmesan cheese, shredded |
 |
Preparation:
Cook Reames Home Style Egg Noodles according to package directions. Add frozen vegetables and continue cooking 5 minutes or until noodles and vegetables are desired tenderness. Drain well; set aside. Add soup, milk, water, pepper and cheese blend to pan. Cook, stirring constantly over medium heat, until cheese is melted. Stir in cooked turkey, noodles and vegetables. Heat through. Sprinkle Parmesan cheese over noodle mixture before serving.
*Or skip frozen vegetables and add 2 cups cooked leftover vegetables (from Thanksgiving dinner) when you stir in the turkey.
|
|
 |
Search Marzetti Kitchens
|
 |