What’s on the menu this week?! Thanksgiving leftovers, lots of Thanksgiving leftovers. I’m still stuffed from Thanksgiving and can hardly think about cooking much less eating more, BUT I had tons of leftover turkey that I needed to do something with. My son loved eating it at Thanksgiving, so I came up with this cheesy turkey noodle casserole. Here’s what I got into.

Ingredients: 6 oz egg noodles, 2 cans cream of mushroom soup, 1 cup whole milk, 12 oz pkg cheddar cheese, 2 cups cooked turkey, 1/2 cup frozen peas, 1/2 cup diced carrots, 1/2 cup frozen corn, 1 sleeve Ritz crackers, 1 tbsp butter, salt & pepper to taste

1. Preheat oven to 350 degrees. Boil 6 oz (1/2 of 12 oz bag) of egg noodles per package directions. Drain.

2. Chop cooked turkey and carrots. Combine cooked noodles, turkey, soup, milk, cheese, corn, peas, carrots, salt & pepper. Mix well.

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