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EASY PEEZY TURKEY TETRAZZINI

4 Dec

Wild Turkey Clip Art

Okay,      So  I have been receiving some constructive criticism about the amount of involvement ( number of steps ) of some of my recipes.

So……… on the post celebration of Thanksgiving I will endeavor to deconstruct this recipe so that it is as easy as it gets.

 

2  cups  –   chopped left over turkey     ( or if you did not cook a turkey , or if there was no leftovers ,  go to the deli and get a pound of turkey )

1     8 oz package of cooked egg noodles ( or Spaghetti )

2   tbsp. butter

1     6 oz can of mushrooms

pepper

1  can condensed cream of celery soup

1 cup sour cream

1/2 cup grated parmesan cheese

Bring a large pot of lightly salted water to a boil .

ADD PASTA  AND COOK FOR   10 MIN.   UNTIL AL DENTE.   DRAIN      .START OVEN AT 375′

MELT BUTTER IN A LARGE SKILLET.  SAUTE MUSHROOMS FOR 1 MIN..      SEASON WITH SALT AND PEPPER,     STIR IN TURKEY SOUP AND SOUR CREAM.

PUT THE NOODLES    IN A 9 x 13  INCH BAKING DISH

POUR SAUCE MIXTURE OVER THE TOP

SPRINKLE WITH PAPARMESAN    CHEESE

BAKE FOR 20 – 25 MIN UNTIL BUBBLY

EAT AND ENJOY  !

OR TO MAKE IT EVEN EASIER

OPEN A CAN      OF         

and wash it down with some      Wild Turkey 101 8 Y.O. Bourbon

CAN’T GET ANY EASIER THAN THAT …..NOW CAN IT  ?

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