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Ingredients
2.50 cups Mueller's® Extra Wide Egg Noodles
1 tbsp margarine
1 onion, chopped
1 celery, chopped
1 cup mushrooms, chopped
1 cup carrots, sliced
2 cups cooked turkey cubes
2 (10 3/4 oz.) condensed cream of mushroom soup
1 tbsp fresh sage, chopped
0.25 tsp ground black pepper
1 cup shredded Monterey Jack cheese
0.50 cup corn flakes
Cooking directions
1
Prepare noodles according to package directions.
2
Melt margarine in large nonstick skillet. Add onion, celery and mushrooms. Cook 5 to 7 minutes over medium-high heat, stirring occasionally, or until vegetables are tender.
3
Stir in carrots, turkey, soup, sage and pepper. Stir in cooked noodles.
4
Grease a 2 1/2 or 3-quart glass casserole dish. Spoon half the cooked noodles mixture into the dish. Sprinkle on half the cheese. Top with remaining noodle mixture. Sprinkle on remaining cheese. Top with cornflakes.
5
Bake in preheated 350ºF oven 25 to 30 minutes or until cornflakes are lightly toasted and mixture is bubbly.
Ingredients
Ingredients
2.50 cups Mueller's® Extra Wide Egg Noodles
1 tbsp margarine
1 onion, chopped
1 celery, chopped
1 cup mushrooms, chopped
1 cup carrots, sliced
2 cups cooked turkey cubes
2 (10 3/4 oz.) condensed cream of mushroom soup
1 tbsp fresh sage, chopped
0.25 tsp ground black pepper
1 cup shredded Monterey Jack cheese
0.50 cup corn flakes