 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This casserole was brought to me after a new baby many years ago by a lady at our church. When I asked for the recipe, I couldn't believe how simple it was. We use this for a quick dinner anytime or to use up leftover turkey after Thanksgiving. Can also be made with chicken. Ingredients:
3 cups diced cooked turkey |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can cream of celery soup |
1 (8 ounce) package egg noodles, cooked |
2 cups cheddar cheese, grated |
1/4 cup milk |
1 cup crushed potato chip |
Directions:
1. In large pot, cook noodles according to package directions; drain.
2. Add all other ingredients, except for potato chips, and mix.
3. Add small amount of additional milk if needed until creamy.
4. Pour into buttered 2 quart casserole and sprinkle with potato chips on top.
5. Bake for 350 for 25-30 minutes.
|
|