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Scalloped Turkey and Noodles Joan Bloomer Sperryville 8 oz. pkg. noodles (medium size) V* cup milk 1 can cream chicken soup 2 cups chopped cooked turkey 1 pkg. (10 oz.) frozen mixed vegetables (partially cook and drain) '/] cup chopped onions '/« cup chopped pimento 1 teaspoon salt */« teaspoon pepper Cook noodles in boiling salted water until tender, yet firm (about 4 minutes), drain. Blend together soup and milk in a saucepan; heat thoroughly. Combine turkey, mixed vegetables, onion, pimento, salt and pepper in a large bowl. Stir in noodles and soup mixture. Turn into a 2 quart casserole. Cover with crumbs and bake at 425 degrees F for about 20-35 minutes or until crumbs are lightly browned. (I use cracker crumbs quite often—cheese Ritz.) Elegant Turkey Casserole Joan Bloomer Sperryville 2 cups cooked turkey (chicken) diced V* cup plain flour */« cup butter 1 can cream of chicken soup
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