Turkey Noodle Casserole

• 2 cups bite size leftover Turkey
• 1 cup cut up Vegs. (whatever in fridge, carrot, onion, mushroom, greenbean, pea, etc.) dice sized.
• 6 oz. cooked Noodles--al dente
• 1 can cream of celery
• 1/3 cup milk
• 1/4 tsp. Cayenne pepper
• 1/2 tsp. course Black pepper
• 1/4 tsp. Poultry Seasoning
• 1 tbs. Parsley
• 5 slices American cheese
• 1/3 cup Parmesan cheese

1. Heat oven 350.
2. Spray 1.5 quart casserole dish with Pam
3. Cook vegetables till tender crisp.
4. Combine soup, milk, and spices in large bowl
5. Add remaining ingredients EXCEPT cheeses and stir.
6. Turn 3/4 mixture into prepared dish.
7. Layer with slices, cover with remaining mixture, sprinkle with parm.
8. Bake about 45 minutes until bubbly and slightly browned.

bite size leftover turkey, carrot, noodles, cream of celery, milk, cayenne pepper, course black pepper, poultry seasoning, parsley, american cheese, parmesan cheese

Taken from cookpad.com/us/recipes/347840-turkey-noodle-casserole (may not work)