| TURKEY-MUSHROOM CASSEROLE What a great way to help use up those turkey leftovers!! 1 package (12 ounces) wide egg noodles, cooked and drained 2 cups cooked, chopped turkey 1 can (4 ounces) sliced mushrooms, drained 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1-1/3 cups milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup crushed butter-flavor crackers 3 tbsp. butter, melted 1. In a large bowl, combine noodles, turkey and mushrooms. Combine the soup, milk, salt and pepper; pour over turkey mixture and mix well. 2. Pour into a greased 2-1/2-quart casserole dish. Combine crackers and butter; sprinkle over noodles. 3. Bake, uncovered, at 350� for 35 to 45 minutes or until heated through. Yield: 6 servings. |