 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is a favorite way to use up leftover turkey. I sometimes substitute white wine for the milk. Serve this up with a green salad and French bread and you've got yourself a good meal. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped green pepper |
4 tablespoons butter |
1/2 lb fresh mushrooms, sliced |
1/4 cup chopped pimiento |
1 (10 ounce) can cream of chicken soup, undiluted |
1/3 cup milk |
1/2 teaspoon dried basil |
8 ounces lasagna noodles, cooked |
1 1/2 cups cottage cheese |
3 cups diced cooked turkey |
2 cups shredded cheddar cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Saute onion, green pepper and mushrooms in butter in a 2 quart saucepan.
2. Stir in pimento, soup, milk, and basil; heat through.
3. Arrange 1/2 of the noodles in a greased 13x9 pan.
4. Layer 1/2 the cottage cheese, 1/2 of the sauce, 1/2 of the turkey, and half the Cheddar and Parmesan cheeses.
5. Repeat ending with the cheeses.
6. Bake at 350 degrees for 45 minutes till hot and bubbly.
|
|