Categories: Poultry- Turkey
Ingredients
- 1 10 oz. pkg. baby early peas, frozen in butter sauce
- 3 cups uncooked egg noodles
- 1 tsp. (I cube) instant chicken bouillon
- 3/4 cup boiling water
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. paprika
- 1/8 tsp. pepper
- 1/2 tsp Worcestershire sauce
- 2 cups diced cooked turkey
- 1/2 cup canned pitted ripe olives, sliced
- 1/2 cup grated Parmesan cheese for topping
Directions
- Preheat oven to 350 degrees. Cook peas according to package directions only until thawed. Cook noodles according to package directions; rinse and drain.
- In a large saucepan, dissolve bouillon in boiling water. Add soup, cheese, salt, paprika, pepper and Worcestershire sauce; cook over medium heat, stirring constantly, until cheese melts. Stir in noodles, peas, turkey and olives, reserving some olive for garnish.
- Pour into a 2-quart casserole dish. Garnish with reserved olive slices and sprinkle with Parmesan cheese. Bake for 25-30 minutes.