This comforting casserole is similar to classic tuna noodle casserole, but it uses turkey instead. It's a flavorful way to use leftovers, or to satisfy those who don't like tuna.
What You'll Need
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cups cubed cooked turkey
6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling. Stir the turkey mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.