Turkey Tetrazzini

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

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399132 (may not work)