Turkey Noodle Cocottes
8 ounces of egg noodles
2 tablespoons of butter
2 1/2 cups of diced cooked turkey
one 10 ounce can of condensed cream of mushroom soup
1 cup of light cream
2 tablespoons of capers
1/2 cup of grated Cheddar cheese
Paprika
Cook noodles in boiling, salted water following package directions;
drain and toss with butter.
Preheat oven to 325ºF.
Grease 4 individual casserole dishes and line with noodles. Combine
turkey, mushroom soup, cream and capers; spoon over noodles. Sprinkle
with grated cheese and paprika. Bake for 25 minutes or until golden
brown. Remove from oven and serve. Serves 4 |
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