 | | Directions |
- Cook noodles in boiling water 20 minutes; drain.
- Combine soup, milk, water and cheddar cheese in saucepan. Heat to boiling, stirring frequently.
- Combine the noodles, turkey, peas and carrots in a casserole dish.
- Pour cheese sauce over and mix. Sprinkle with Parmesan cheese.
- Bake uncovered at 375 degrees F for 30-45 minutes.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Container: 9x13 casserole dish
Servings: 8
|  | | Ingredients | | - | | 1 package frozen egg noodles (12 oz pkg) |
| - | | 1 can cream of mushroom soup |
| - | | 1/2 cup milk |
| - | | 1 cup water |
| - | | 3 cups shredded cheddar cheese |
| - | | 2 cups turkey, cooked, diced |
| - | | 10 ounces frozen peas and carrots |
| - | | 2 tablespoons Parmesan cheese |
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