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TURKEY TETRAZINNI (KING)

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pk 

  2. 12oz PACKAGE FROZEN EGG

  3. NOODLES

  4. 1 cn 

  5. 10 

  6. 3/4 oz CREAM OF MUSHROOM

  7. 3/16 c MILK

  8. 1/2 c WATER

  9. 2 c SHREDDED CHEDDAR CHEESE

  10. 1/2 c TURKEY, COOKED AND CUBED

  11. 1/2 c MIXED FROZEN PEAS AND CARROTS, THAWED

  12. 2 tb PIMIENTO

  13. 3/8 c SEASONED BREAD CRUMBS

  14. 2 tb PARMESAN CHEESE

  15. 2 tb SNIPPED FRESH PARSLEY 

  16. 1 

  17. Teaspoons dried)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Submitted By KINGMAN@ACC.NET (WESLEY KING) On SUN, 12 NOV 1995 115914 ~0500 —–

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