Categories: Casserole
Ingredients
- 8 oz wide egg noodles
- 1 can reduced fat, reduce sodium cream of chicken soup
- 2/3 cup fat-free evaporated milk
- 6 oz cubed reduced fat processed cheese (velveeta)
- 2 cups turkey pot roast
- 1 cup celery, sliced
- 1/4 cup chopped green bell pepper
- 1 (2 oz) jar diced pimientos, drained
- 1/3 cup dry bread crumbs
- 1 tablespoon butter or stick margarine, melted
- 1/4 cup slivered almonds (optional)
Directions
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Cook noodles according to package directions. Meanwhile, in a
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large saucepan, combine the soup and milk. Cook and stir over
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medium heat for 2 minutes. Reduce heat; stir in cheese until
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melted. Add the turkey, celery, green pepper and pimientos.
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Drain noodles; add to chicken mixture and mix well. Transfer to
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a shallow 2 quart baking dish coated in nonstick cooking spray.
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Cover and bake at 400 degrees for 20 minutes. Toss bread
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crumbs and butter; sprinkle over the top. Sprinkle with almonds.
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Bake uncovered, for 10-15 minutes or until heated through and
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golden brown.