TURKEY TETRAZINNI

  • 1 12 oz. package egg noodles

  • 1 10 3/4 oz. can cream of mushroom soup

  • 1/2 cup milk

  • 1/2 cup water

  • 2 cups shredded cheddar cheese

  • 1 1/2 cups turkey, cooked and cubed

  • 1 1/2 cups mixed frozen peas and carrots, thawed

  • 1/4 cup seasoned bread crumbs

  • 2 T. parmesan cheese

  • 1 T. dried parsley

Cook noodles according to package directions.  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, and carrots.  Spoon mixture into greased 11 3/4 x 7 1/2 inch baking dish.  Combine crumbs, parmesan cheese and parsley.  Sprinkle over top.  Bake uncovered in 375 degree oven for 30 minutes or until hot.  Makes 6 servings.