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Turkey Tetrazinni


  • 12 oz. noodles, cooked & drained
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1/2 c. water
  • 2c. shredded cheddar cheese
  • 1 1/2 c. turkey, cubed
  • 1 1/2 c. mixed frozen peas and carrots, thawed
  • 2 T. pimiento
  • 1/4c. seasoned bread crumbs
  • 2 T. parmesan cheese
  • 2 T. snipped fresh parsley


  1. Combine soup, milk, water and cheddar cheese in 3 quart saucepan.
  2. Cook and stir over medium heat until cheese melts and sauce is hot.
  3. Stir in cooked noodles, turkey, peas, carrots and pimiento.
  4. Spoon mixture into greased 7″x11″ baking dish.
  5. Combine crumbs, parmesan cheese and parsley. Sprinkle over top.
  6. Bake, uncovered, in 375 Deg. oven for 30 minutes or until hot. Yields 6 servings.

In This Recipe

Indian Creek Creamery Milk $4.59
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Mild Cheddar Cheese $1.50 - $6.99
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Golden Brown Turkey Breast $6.00 - $11.99
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