Are you all taking recuperating from all that good food that you just couldn’t past up on Thanksgiving Day? It took me two days to feel like eating again. Just in time for another dinner out. Oh, well! Are you tired of looking at that left over turkey? Packaged it up in 2 cups packages and put it in the freezer. Later this winter you can have turkey soup, sandwiches, or you might like the recipe I have included for this week’s recipe of the week. It easy, and really doesn’t take too long in preparation. You could actually shorten the time by buying the already cooked frozen noodles. They take about half the time to prepare that the regular frozen noodles do. I also think you could add a can of mushroom slices, drained, to make this recipe really yummy.

Turkey Tetrazinni

Serves 6

1- 12 oz package frozen egg noodles
1 10 ¾ oz can cream of mushroom soup
½ cup milk
½ cup water
2 cups cheese, shredded
1 ½ cups turkey, cooked and cubes
1 ½ cups mixed frozen peas and carrots, thawed
2 T. pimiento
¼ cup seasoned bread crumbs
2 T. parmesan cheese
2 T. snipped fresh parsley

Cook noodles, uncovered, in boiling water 2 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 and carrots, pimiento. Spoon mixture into greased 11 ¾ x 7 ½” baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 degree oven 30 minutes or until heated though.