Turkey Tetrazzini

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

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

reames homestyle frozen egg noodles, cream of chicken soup or 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=979560 (may not work)