4 cups wide egg noodles, cooked and drained
1 10-ounce package frozen mixed peas and carrots, thawed
1 small onion, minced
2 cups cubed chicken or ham
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can of evaporated milk
Salt and pepper to taste

Preheat oven to 350 degrees. Layer cooked noodles, peas and carrots, onions and turkey in a lightly greased 13 x 9-inch casserole dish. Mix lightly.

Mix together soup and milk and pour over mixture in casserole dish. Season with salt and pepper to taste, then stir gently to allow soup through casserole layers. Bake at 350 degrees for 35 minutes.

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