This comforting casserole is similar to classic tuna noodle casserole, but it uses turkey instead. It’s a flavorful way to use leftovers. Alternatively, to satisfy those who don’t like tuna.
cost per recipe: $15.76
The price is determined by the national average.
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
cups frozen peas
cups , cubed, cooked turkey
ounces (1/2 of a 12-ounce package) medium egg noodles, drained and cooked
tablespoons plain dry bread crumbs
tablespoon butter, melted
How to Make It
Stir the soup, milk, turkey, noodles and peas 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.
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
Ratings & Reviews
November 26, 2016
Responding to Jackson J
Agreed, the menu is not clear on couple of points. So suggest you cook the noodles before placing with the mushroom/turkey mixture, i expected your problem.
Was this helpful? If at all but this recipe is simply not good,
November 22, 2016
I don’t know what recipe the above reviewers made or. There is not enough liquid for the noodles to cook. They come out tasting like cardboard and even aft er cooking way beyond 30 minutes. I also found the frozen peas tasting totally without flavor. Adding if you do decide to make it use more milk and I do recommend cooking the peas first. I think they will hold their firmness and you can add flavor cooking them first.