Turkey Tetrazzini

Ingredients

• 1 12 oz pkg frozen egg noodles
• 1 10 34 oz can cream of mushroom soup
• 12 c milk
• 12 c water
• 2 c shredded Cheddar cheese
• 1 12 c cubed turkey cooked and cubed
• 1 12 c mixed frozen peas and carrots
• 2 Tbsp pimento
• 12 c seasoned bread crumbs
• 2 Tbsp Parmesan cheese
• 1 Tbsp parsley

Directions

1. Cook noodles uncovered in boiling water for 20 minutes Drain
2. Combine soup milk water and Cheddar cheese in 3-quart saucepan
3. Cook over medium heat until cheese melts and sauce is hot stir constantly
4. Stir in cooked noodles turkey peas carrots and pimento
5. Spoon mixture into greased 9 x 13-inch baking dish