Turkey Tetrazinni

• 1 package egg noodles
• 1 can soup, cream of mushroom
• 1 3/16 cups milk
• 1/2 cup water
• 2 cups cheddar cheese shredded
• 1 1/2 cups turkey cooked and cubed
• 1 1/2 cups frozen peas & carrots mix
• 2 tablespoons pimentos
• 138 cups bread crumbs
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 2 tablespoons parsley leaves snipped

1. Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally.
2. Drain.
3. Combine soup, milk, water and cheddar cheese in 3-quart saucepan.
4. Cook and stir over medium heat until cheese melts and sauce is hot.
5. Stir in cooked noodles, turkey, peas, carrots and pimiento.
6. Spoon mixture into greased 11 3/4x7 1/2 inch baking dish.
7. Combine crumbs, parmesan cheese and parsley.
8. Sprinkle over top.
9. Bake, uncovered, in 375F (190C).
10. oven 30 minutes or until hot.

egg noodles, soup, milk, water, cheddar cheese, turkey, frozen peas, pimentos, bread crumbs, parmesan, parsley

Taken from recipeland.com/recipe/v/turkey-tetrazinni-45446 (may not work)