1 (10 ounce) package frozen chopped spinach
2 cups of cooked egg noodles
1 1/4 teaspoons Chicken Base
4 teaspoons all-purpose flour
1 1/4 cups of milk
1/4 cup of Parmesan Cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 envelope Lipton Onion Soup Mix
1 cup sour cream
2 cups of cooked turkey, cut into chunks
1/4 cup Italian Bread Crumbs
2 tablespoons butter
Cook spinach according to package directions but do not add salt. Drain. Set aside.
Cook the egg noodles according to package directions but do not add salt.
In a large skillet, combine the chicken base and flour. Add the milk. Cook over medium heat stirring constantly until thick and bubbly. Remove from heat, add the parmesan cheese, garlic powder, pepper, soup mix and sour cream. Mix well. Fold in the turkey.
Put the cooked egg noodles in the bottom of a 2 quart casserole dish. Layer the spinach on top. Pour the turkey mixture over the spinach and top with the Italian Bread Crumbs. Dab with the butter. Bake uncovered at 325 degrees F for 25 minutes.
2 cups of cooked egg noodles
1 1/4 teaspoons Chicken Base
4 teaspoons all-purpose flour
1 1/4 cups of milk
1/4 cup of Parmesan Cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 envelope Lipton Onion Soup Mix
1 cup sour cream
2 cups of cooked turkey, cut into chunks
1/4 cup Italian Bread Crumbs
2 tablespoons butter
Cook spinach according to package directions but do not add salt. Drain. Set aside.
Cook the egg noodles according to package directions but do not add salt.
In a large skillet, combine the chicken base and flour. Add the milk. Cook over medium heat stirring constantly until thick and bubbly. Remove from heat, add the parmesan cheese, garlic powder, pepper, soup mix and sour cream. Mix well. Fold in the turkey.
Put the cooked egg noodles in the bottom of a 2 quart casserole dish. Layer the spinach on top. Pour the turkey mixture over the spinach and top with the Italian Bread Crumbs. Dab with the butter. Bake uncovered at 325 degrees F for 25 minutes.
Sounds wonderful.
