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Turkey Noodle Tempter

Pasta & Noodles, Poultry

  • 6


  • 1 (6 1⁄2- to 8-oz pkg) wide egg noodles
  • 1⁄2 C celery, thinly sliced
  • 1/4 C chopped onion
  • 2 Tbsp butter
  • 1 (10 3⁄4 oz) can cream of chicken soup
  • 1 soup can full of milk (about 1 C)
  • 2 C cooked turkey
  • 2 Tbsp diced pimentos
  • Topping
  • 1 sleeve Ritz crackers, crushed (about 1 C)
  • 1/4 C (half stick) melted butter


Heat oven to 350°. Cook egg noodles as directed on package and drain. In a skillet, on medium, cook celery and onion in butter until tender (do not brown). Remove from heat and add soup, milk, turkey, and pimentos. Combine noodles and turkey mixture in a 2-quart casserole dish and spread evenly. Mix cracker crumbs with melted butter and sprinkle over noodles. Bake at 350° for 30 minutes or until lightly browned. Serves 6.

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