Ingredients:
1 cup flour
2 eggs
1 teaspoon salt
1 (10 ounce) cans cream of chicken soup
1 (10 ounce) cans cream of mushroom soup
1 cup milk
1 cup sliced carrots
3 stalks celery, sliced
1 cup sliced mushrooms
1 small onions, chopped
2 cups cooked turkey, chopped
1 cup monterey jack cheese
1 cup cheddar cheese
1/4 cup butter
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Mix together flour, eggs and salt to form a ball.
Let rest for about 30 minutes.
On a floured board roll out until dough is about 1/8 to 1/4 inch thick.
Using a pizza cutter, cut dough to desired noodle width.
Boil 4 quarts of water in a large pot.
Add noodles and boil for 10 minutes.
Drain noodles.
While you are waiting for noodles to cook, melt butter in large skillet.
Saute carrots, celery, onion and mushrooms until just soft.
In a bowl mix up soups, milk, poultry seasoning, salt and pepper.
Grease 9×13 pan.
Put the veggies, noodles, 3/4 cup of each of the cheeses, and the soup mixture in the pan and stir in together.
Sprinkle with remaining 1/4 cup of each of the cheeses on top.
Bake at 350 F for 30 minutes.
Let sit for about 5 minutes.
I like to serve this with a nice crusty bread.
Servings: 6-8
Time preparation: 45 min.
Time total: 75 min.