Creamy Turkey & Noodles
Prep time
Cook time
Total time
Author: Christina Shirley
Recipe type: dinner
Serves: 16
Ingredients
- 1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
- ¼ cup butter
- 1 onion
- 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas)
- 6 Tbsp. flour
- 2 cups milk
- 2 pkg. (7.5 oz. each) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast, chopped
- 2 cans (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
Instructions
- HEAT oven to 350°F.
- COOK pasta as directed on package, omitting salt.
- MEANWHILE, melt butter in Dutch oven or large deep skillet on medium heat.
- Add onions; cook and stir 4 min. or until crisp-tender.
- Add frozen vegetables; cook 4 min. or until thawed, stirring frequently.
- Stir in flour until blended; cook and stir 1 min.
- Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat.
- Stir in turkey, soup and sour cream.
- DRAIN pasta and add to creamy sauce, stirring to evenly coat.
- Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover with foil.
- BAKE 30 min. or until heated through, uncovering for the last 10 min.
Recipe by The Shirley Journey at https://theshirleyjourney.com/creamy-turkey-noodles/