Submitted by Marian Blattner
“My mother found this recipe years ago. It’s great for leftover turkey.”
1 8- to 10-ounce package wide egg noodles or lasagna pasta
1 10.5-ounce can cream of mushroom soup
2/3 cup milk
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1 8-ounce package cream cheese
1/2 cup cream-style cottage cheese
1/3 cup sliced stuffed olives
1/3 cup chopped green pepper
1/3 cup chopped onion
1/4 cup minced parsley
3 cups diced cooked turkey
1-1/2 cups buttered bread crumbs
1 10.5-ounce can cream of mushroom soup
2/3 cup milk
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1 8-ounce package cream cheese
1/2 cup cream-style cottage cheese
1/3 cup sliced stuffed olives
1/3 cup chopped green pepper
1/3 cup chopped onion
1/4 cup minced parsley
3 cups diced cooked turkey
1-1/2 cups buttered bread crumbs
Pimiento for garnish
Cook noodles or lasagna according to package directions.
Heat soup, milk and dry seasonings. Beat together the cream cheese and cottage cheese. Stir in the olives, pepper, onion and parsley.
Heat soup, milk and dry seasonings. Beat together the cream cheese and cottage cheese. Stir in the olives, pepper, onion and parsley.
Place half the noodles in a greased 11 x 7.5 or 9×13 baking dish; spread with half the cheese mixture, half the turkey, and half the soup. Repeat layers. Top with buttered bread crumbs. Bake in 375° oven for 30 minutes.
Garnish with pimiento stars and/or sliced stuffed olives.Let stand 10 minutes before cutting.
Serves 8.
Can be made with tuna or cooked, diced chicken.
Can be made with tuna or cooked, diced chicken.
