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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This recipe comes from reader Eunice Holmberg of Willmar, Minnesota. Itâs a creamy, cheesy delight for guests of all ages. Ingredients:
2 cups uncooked elbow macaroni |
2 cups cubed cooked turkey breast |
2 cups 2% milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 pound process cheese (velveeta), cubed |
3 hard-cooked eggs, chopped |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon grated onion |
Directions:
1. Cook macaroni according to package directions; drain and place in a large bowl. Add the remaining ingredients.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 9 servings.
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