Extra-Quick Turkey & Noodles 1 can (10-3 /4 oz.) condensed cream of chicken soup or the fat-free type 1/2 cup milk 1/8 teaspoon ground pepper 1/4 cup grated Parmesan cheese 2 cups cubed roast turkey 3 cups cooked fine or medium egg noodles 2 tablespoons sour cream or plain yogurt Chopped fresh parsley or a handful of frozen baby peas
Yield: 4 servings Mix soup, milk, pepper, Parmesan, turkey and cooked, well-drained noodles in a large saucepan and heat through. Stir in the sour cream the last minute. Garnish with parsley. Even better, cook some baby peas the last minute or two of boiling the noodles. Drain together and toss with the soup mixture and sour cream. - Adapted from Campbell's _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
