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elbow macaroni butter all-purpose milk water salt peas pepper cream of mushroom soup turkey Cheddar cheese breadcrumbs butter paprika
Viewed: 24 - Published at: a year agoIngredients
- 4 oz. uncooked elbow macaroni
- 1/4 c. butter or margarine
- 1/4 c. all-purpose flour
- 3 Tbsp. instant nonfat dry milk
- 1 c. water
- 1 tsp. salt
- 3/4 c. frozen English peas, cooked
- 1/8 tsp. pepper
- 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
- 1 c. cooked turkey, chopped
- 1/2 c. (2 oz.) shredded Cheddar cheese
- 1/2 c. soft breadcrumbs
- 1 Tbsp. butter or margarine, melted
- paprika
Method
- Cook macaroni according to package directions; drain and set aside.
- Melt butter in a large saucepan over low heat.
- Add flour and milk powder, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add water.
- Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in salt, pepper and soup.
- Cook until bubbly, stirring often.
- Add cooked macaroni, peas and turkey to sauce.
- Stir gently.
- Pour into a lightly greased 1 1/2-quart casserole.
- Top with cheese.
- Combine bread crumbs and butter; mix well.
- Spread over cheese.
- Sprinkle with paprika.
- Bake at 350° for 20 to 25 minutes.
