Turkey Tetrazzini

• 1 (12 oz.) pkg. frozen egg noodles
• 1 (10 3/4 oz.) cream of mushroom soup
• 1/2 c. milk
• 1/2 c. water
• 2 c. shredded Cheddar cheese
• 1 1/2 c. turkey, cubed and cooked
• 1 1/2 c. frozen mixed peas and carrots, thawed
• 2 Tbsp. pimento
• 1/4 c. seasoned bread crumbs
• 2 Tbsp. Parmesan cheese
• 2 Tbsp. snipped fresh parsley

1. Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally, drain.
2. Combine soup, milk, water and Cheddar cheese in 3-quart saucepan.
3. Cook and stir over medium heat until cheese melts and sauce is hot.
4. Stir in cooked noodles, turkey, peas, carrots and pimentos.
5. Spoon mixture into greased 11 3/4 x 7 1/2-inch baking dish.
6. Combine crumbs, Parmesan cheese and parsley.
7. Sprinkle over top.
8. Bake, uncovered, in 375u0b0 oven 30 minutes or until hot.
9. Makes 6 servings.

frozen egg noodles, cream of mushroom soup, milk, water, cheddar cheese, turkey, carrots, pimento, bread crumbs, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262401 (may not work)