April 1, 2005
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Pru’s Turkey Noodle Casserole
2 stalks celery
½ large sweet onion
portabella mushrooms
parsley
2 T butter
1 lb ground turkey
salt, pepper, sage
noodles
Kraft’s parmesan/mozzarella
In a pot cook the noodles (I like chewy, Italian bite-sized for this) and once they’re drained stir in just enough cheese to taste.
Dice the celery, onion, and mushrooms and add them to the hot butter one at a time, in that order. I like the mushrooms chunky, as I do the rest. You want the individual tastes to shine. Add the parsley and the turkey together and season (easy on the sage). When the turkey has cooked through, add the noodles.
Comments (3)
Now you are getting me hungry, and I am not allowed to eat noodles.
Except for the celery (I’m a little weird when it comes to cooked celery…hehehe), this sounds delicious! (I know I can leave the celery out. *smile*)
Peace and Love…and I do love reading recipies…GFW
YUM! And I can tweak it to be veggie
Happy TGIF.