Turkey Noodle Casserole
Turkey Noodle Casserole
| Ingredients: |
| 12 ounces Dakota Growers Extra-Wide Egg Noodles |
| 1 tablespoon butter |
| 1 small onion, chopped |
| 3/4 cup chopped celery |
| 1 can (10 ounces) cream of chicken soup |
| 1 soup can filled with milk |
| 8 ounces cream cheese, softened |
| 3 cups cooked turkey, cubed |
| 1/2 teaspoon ground black pepper |
| 3/4 cup corn flake crumbs |
| 3 tablespoons melted butter |
| Directions Prepare egg noodles according to package directions. In a Dutch-over over medium heat, melt butter and suate onion and celery until soft, about 4 minutes. Add cream of chicken soup and milk and blend well. Bring to a near boil. Add softened cream cheese and stir until melted. Add cubed turkey and pepper. Stir well. Combine egg noodles with sauce. Place in a greased baking dish. Mix corn flake crumbs with melted butter. Spoon crumbs around the edge of the dish. Bake casserole at 350 degrees F for about 30 minutes or until heated through. Servings 6 |