Categories: Poultry- Turkey

Ingredients

• 1 10 oz. pkg. baby early peas, frozen in butter sauce
• 3 cups uncooked egg noodles
• 1 tsp. (I cube) instant chicken bouillon
• 3/4 cup boiling water
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/8 tsp. pepper
• 1/2 tsp Worcestershire sauce
• 2 cups diced cooked turkey
• 1/2 cup canned pitted ripe olives, sliced
• 1/2 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees. Cook peas according to package directions only until thawed. Cook noodles according to package directions; rinse and drain.
2. In a large saucepan, dissolve bouillon in boiling water. Add soup, cheese, salt, paprika, pepper and Worcestershire sauce; cook over medium heat, stirring constantly, until cheese melts. Stir in noodles, peas, turkey and olives, reserving some olive for garnish.
3. Pour into a 2-quart casserole dish. Garnish with reserved olive slices and sprinkle with Parmesan cheese. Bake for 25-30 minutes.

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