LEFTOVER TURKEY CASSEROLE FINGER FOOD

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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