Fish | Leftover Turkey Noodle Casserole

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Leftover Turkey Noodle Casserole

4 c. (8 oz.) uncooked egg noodles
3 c. chopped leftover cooked turkey
1 (12 oz.) package frozen mixed vegetables, thawed and warmed
1 (10.5 oz.) can condensed cream of chicken soup
1 c. sour cream
1/3 c. milk
1 1/4 tsp. dried thyme
1/2 tsp. dried sage
3/4 tsp. salt
1/2 tsp. pepper

  1. Cook noodles in salted water according to package directions. Drain well.
  2. While noodles cook, place condensed soup, sour cream, milk, thyme, sage, salt, pepper, Parmesan, and 1 cup shredded mozzarella in a large mixing bowl; stir until well combined. Add chopped turkey and mixed vegetables; stir to combine. Add hot drained noodles and stir to combine.
  3. Spoon noodle mixture into a greased 2-quart baking dish. Sprinkle the top with the remaining 1/2 cup shredded mozzarella.
  4. etc
  5. etc

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