27 Oct
Ingredients
2.50 cups Golden Grain® Extra Wide Egg Noodles
1 tbsp margarine
1 onion, chopped
1 celery, chopped
1 cup mushrooms, chopped
1 cup carrots, sliced
2 cups cooked turkey cubes
2 (10 3/4 oz.) condensed cream of mushroom soup
1 tbsp fresh sage, chopped
0.25 tsp ground black pepper
1 cup shredded Monterey Jack cheese
0.50 cup corn flakes
Directions
1Prepare noodles according to package directions.
2Melt margarine in large nonstick skillet. Add onion, celery and mushrooms. Cook 5 to 7 minutes over medium-high heat, stirring occasionally, or until vegetables are tender.
3Stir in carrots, turkey, soup, sage and pepper. Stir in cooked noodles.
4Grease a 2 1/2 or 3-quart glass casserole dish. Spoon half the cooked noodles mixture into the dish. Sprinkle on half the cheese. Top with remaining noodle mixture. Sprinkle on remaining cheese. Top with cornflakes.
5Bake in preheated 350ºF oven 25 to 30 minutes or until cornflakes are lightly toasted and mixture is bubbly
0 Reviews
