he oven to 375 degrees and coat a shallow 1 1
Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
Add the turkey and the seasonings and mix to heat all ingredients through.
Add the broth and let simmer for 2 to 3 minutes.
Add the Mushroom Soup and mix well, add more
seasoning if desired.
Combine the noodles with the turkey mixture and heat through.
Serve with a salad and enjoy!
Dip the turkey cubes in the egg and roll in 1/4 cup
Spray a skillet with spray; brown turkey and onions until done.
Cook egg noodles as directed on bag.
Drain.
In a bowl mix soup, turkey, onions and noodles.
Put in oven or microwave and heat.
Place turkey in frypan with a little Pam.
Separate with fork and brown.
Add onion, garlic and celery as you like.
Season lightly.
Add tomatoes and mash.
Cook noodles according to package directions; drain.
Add to turkey and vegetable mixture.
Put all of mixture in a baking dish sprayed with Pam.
Bake 30 minutes in 350\u00b0 oven.
For the turkey broth.
Melt butter in
In large bowl, stir together all ingredients except the puff pastry shells.
Transfer to a 4-5 qt slow cooker.
Cover and cook on LOW setting for 3 1/2-4 1/2 hours.
A half hour before serving, preheat oven to 400\u00b0F.
Cook pastry shells according to package instructions.
Serve pastry shells filled with creamy turkey and topped with pastry lid.
In medium saucepan, cook broccoli according to package directions; drain and set aside.
In same pan, blend Cup-a-Soup with milk; cook, stirring occasionally, for 5 minutes or until boiling.
Spoon half of soup into quart casserole dish.
Top with turkey and broccoli, then remaining soup.
Sprinkle cheese on top. Bake 10 minutes at 400\u00b0.
Sprinkle with paprika and serve.
Mix turkey and noodles.
Add pepper, cheese and eggs.
Add white sauce.
Bake at 325\u00b0 for 30 minutes, covered.
Remove cover; bake 30 minutes more.
Prepare stuffing mix according to package directions.
Stir in 1/2 can French fried onions.
Spread stuffing over bottom of greased 2-quart casserole dish.
Arrange broccoli spears around outer edge of dish.
Prepare cheese sauce mix according to package directions using 1 1/4 cups milk.
Stir in sour cream.
Combine turkey and cheese sauce.
Mix well.
Pour over broccoli.
Bake covered at 350\u00b0 for 30 minutes.
Sprinkle remaining onions over turkey and bake uncovered 5 minutes more.
Cook noodles according to package.
In a large saucepan, melt butter and cook onion until tender. Stir in flour and salt blended with milk.
Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese, peas, tuna, pimiento and noodles.
Heat through, but do not boil.
Makes about 4 servings.
Season the turkey strips with salt and pepper. Heat the olive oil
>turkey and liquid, combine water, salt and sugar and stir until salt and
Rinse turkey and pat dry.
Cut into
Prepare pastry shells according to package directions.
Heat oil in 10\" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry \"tops,\" if desired.
heesecloth, bundle up the carcass and add 1/2 white onion
Cook macaroni according to package directions, drain. Meanwhile, in a medium, saucepan melt butter over med-low heat. Add celery and onion, cook until tender. Blend in soup, milk and cheese. Cook until the cheese is melted. Combine cheese with macaroni, turkey, and salt. Spray 3 q casserole dish with non-stick spray. Transfer to baking dish and top with crushed potato chips. Bake 350 for 30 min or until hot and bubbly and the chips are toasted.
To make the soup base, mix the barbecue sauce, maple syrup, whiskey, cream and 1 quart water. Season with salt, black pepper and chili powder to taste.
Place the beef, turkey, peppers, onions, potatoes and marjoram in a large pot. Pour in the soup base. Cover, bring to a boil and cook over medium heat for 1 hour 30 minutes. Garnish with marjoram and sprinkle with black pepper. Serve with crusty bread and sour cream.
In a 4-quart saucepan, prepare rigatoni noodles according to package directions.
Add broccoli, carrot, green onions and red pepper the last 5 minutes of cooking time.
Drain.
In same saucepan, combine soup, water and cheese.
Heat to boiling, stirring occasionally.
Add pasta-vegetable mixture and turkey. Over low heat, heat through, stirring often.
Makes 5 servings.
ream, melted butter, garlic powder and cayenne pepper; whisk until smooth