Turkey or Chicken Au Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chicken or equivalent of turkey, cooked and deboned
noodles made with 2 eggs or 8-10 oz pkg medium wide noodles
2 c chicken broth
2 c milk
1 can cream of mushroom or cream of chicken soup
1 large jar pimentos, chopped
1 lb. grated cheese (Velveeta)
buttered bread crumbs to cover top of casserole (optional)
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Directions: |
Directions:Make noodles from 2 eggs or use 8 or so oz. commercially produced noodles. Cook noodles in 2 c. broth and 2 c. milk. Add 1 jar chopped pimientos and 1 can of mushroom or cream of chicken soup. Grate 1 lb. cheese (Velveeta) and add to noodle mixture. Add more milk if the mixture seems too thick. Pour into approx. 9x13 casserole dish and top with buttered bread crumbs, crushed cornflakes, or crushed potato chips, if desired. Bake at 350 degrees until topping is golden brown.
We skip the topping and serve as soon as the noodles are soft enough to eat and the cheese has melted. |
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Personal
Notes: |
Personal
Notes: Maxine, Larry's mother, always made this after Thanksgiving and we do, too. We often add 2 large jars of chopped pimientos and ample chunks of turkey if there is plenty of leftover turkey. This has been tried with yellow cheddar cheese, but it doesn't taste like Grandma's unless Velveeta is used. Don't forget to season with some black pepper as desired.
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