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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this from a friend at work. Thought it would be good to use on all the left over Thanksgiving Turkey. Tip: You can skip the vegetable blend and add the leftover vegetables from Thanksgiving dinner when you stir in the Turkey. Ingredients:
1 (18 ounce) package egg noodles |
16 ounces frozen mixed vegetables (broccoli, cauliflower, and carrots) |
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup |
1/2 cup milk |
1/3 cup water |
1/2 teaspoon pepper |
2 cups grated monterey jack and cheddar cheese blend |
2 cups diced cooked turkey |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook noodles according to package directions.
2. Add frozen vegetables and continue cooking for another 5 minute Drain well, set aside.
3. Add soup, milk, water, pepper, and cheddar cheese to pan.
4. Cook stirring constantly over medium heat, until cheese is melted.
5. Stir in Turkey, noodles, and vegetables. Heat through.
6. Sprinkle parmesan cheese over noodle mixture before serving.
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