1 small onion, chopped 1/3 cup chopped green pepper
3/4 cup mushrooms
2 Tablespoons butter
1/3 cup milk
4 cups of cooked broad noodles
2 Tablespoons finely chopped parsley
salt and pepper to taste
1/2 cup sour cream
2 cups cooked cubed turkey
1 can cream of mushroom soup
grated cheddar cheese (optional)
Sautè onion, peppers and mushrooms in butter. Combine soup, milk, sour cream, parsley, salt and pepper in a bowl. Add the soup mixture to the veggies. You can add the noodles and turkey to the pan and simmer for 10 to 12 minutes (do not boil) or transfer the mixture to a casserole dish, top with grated cheddar and then bake for about 20 to 30 minutes at 375 (until heated through and cheese has melted). Serve with some parsley sprinkled on top.
By the time this got out of the oven last night, the vultures were already circling. This is a family favourite and I didn’t get my camera quick enough to snap a shot before they went in for the kill. Here is a picture of the cooked casserole or should I say, what is left of it!
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