Turkey Noodle Casserole

2 Cups Diced Cooked Turkey – Meat Dept.          

1 ½ Cups Cooked Noodles – Bulk Aisle 5

¼ Cup Chopped Onion – Produce                     

8 oz. Sliced Mushrooms – Produce

1 Can Cream of Mushroom Soup – Aisle 2             

½ Cup Organic Valley Milk – Aisle 1

1 Package Frozen Peas, thawed – Frozen Dept.      

Organic Valley Butter – Aisle 1

¼ Tsp Curry Powder – Bulk Spices                     

½ Tsp Poultry Seasoning – Bulk Spices

1 Cup Shredded Cheddar Cheese – Cheese Case     

Salt, to taste

Combine turkey, noodles, and peas in a buttered 2-quart baking dish or casserole. Melt 2 tablespoons butter in a saucepan. Sauté onion and mushrooms until tender; blend in soup, milk, and seasonings and cook, stirring, until well blended and hot. Pour soup mixture over the turkey and noodle mixture; top with shredded cheese. Bake in a 350˚ oven for about 25 to 30 minutes, until hot and bubbly.

Adapted from www.about.com