Cheesey Veggie Turkey Casserole
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Can be frozen for future use. Microwaveable.
2 packages (12 ounces each) wide noodles
1 can (15 ounces) cream of celery soup
1 can (15 ounces) cream of mushroom soup
1/2 cup (1 stick) margarine
1 large onion, diced
1 package (8 ounces) shredded Cheddar cheese
1 package (8 ounces) shredded mozzarella cheese
4 cups milk
6 to 8 pounds cooked turkey breast, dices
1 bag (16 ounces) cooked mixed vegetables
1 bag (16 ounces) cooked lima beans
1 can ripe olives, sliced
1 tablespoon garlic powder
Salt to taste
Preheat oven to 425 degrees.
Cook noodles according to package directions. Cook mixed vegetables, lima beans and onion just until al dente. In large pan, combine celery and mushroom soup, margarine, milk, Cheddar and mozzeralla cheese, garlic powder and ripe olives. Cook over low heat unitl blended and creamy in texture. Add cooked mixed vegetables, lima beans, noodles and diced turkey breast. Mix well. Salt to taste. Spread mixture in greased 12x16-inch baking dish. Cover with foil. Bake at 425 degrees for 1 to 1-1/2 hours or until bubbling. Serves 8 to 10.
Rose Ann Boyd