This is a recipe I made up from a million other recipes like it. It’s for when you really need to make something for supper, something that uses up leftover turkey. Something that is full of familiar tastes and textures that no one would object to.
But I call it Turkey or Whatever casserole. Don’t have turkey? There is always tuna, or ground beef that could go in to this. Maybe cream of mushroom soup isn’t your thing, so why not a cream of chicken, or a cheddar cheese soup? Instead of peas, you can add edamame, or mixed vegetables. This recipe? You could make it more to your taste, because it’s all yours now – knock yourself out!
1 small onion, chopped
3 stalks celery, chopped
1 tablespoon olive oil
1 can (10 ¾-ounce) condensed cream of mushroom soup
1 ½ cups water
1/8 teaspoon black pepper
3 cups cooked turkey, chopped
1 ½ cups frozen peas (optional)
1 bag (12 ounces) egg noodles
Preheat oven to 350° F.
- Sauté onion and celery in oil until onion is tender. Add soup, water, pepper and turkey, plus optional peas if you like. Heat over low flame to mix.
- Meanwhile, cook the noodles for half the recommended cooking time, about 3 minutes.
- Combine sauce and noodles and place in a greased 2 quart casserole. Bake for 20 – 30 minutes.
Recipes out of the Blond Box 