Turkey Tetrazzini

• 1 (12 oz.) pkg. home style noodles
• 1 can cream of mushroom soup
• 1/2 c. milk
• 1/2 c. water
• 1 1/2 c. cooked chunk turkey pieces
• 2 c. shredded Cheddar cheese
• 1 1/2 c. frozen peas and carrots mix
• 2 Tbsp. pimentos
• 1/4 c. seasoned bread crumbs
• 2 Tbsp. Parmesan cheese
• 2 snipped fresh parsley

1. Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally.
2. Drain.
3. Combine soup, milk, water and Cheddar cheese in a 3-quart saucepan.
4. Cook and stir until all melted. Cool cheese.
5. Stir in cooked noodles, turkey, pimentos, peas and carrots.
6. Spoon mix into a greased 11 3/4 x 17 1/2-inch baking dish.
7. Combine bread crumbs, Parmesan cheese and parsley. Sprinkle over the top.
8. Bake, uncovered, in 375u0b0 oven for 30 minutes or until hot.
9. Makes 6 servings.

home style noodles, cream of mushroom soup, milk, water, turkey pieces, cheddar cheese, frozen peas, pimentos, bread crumbs, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270102 (may not work)