This is another recipe from Champaign resident Jennifer Wilson. I'm a sucker for casseroles, so I'm especially excited about this one.
It's a great idea for using up the last of your turkey this week, or for when you pull the leftovers out of your freezer.
Turkey Noodle Casserole
1 package egg noodles, cooked
1 bag frozen broccoli cuts, cooked
2 cans cream of celery soup
1.5 cans milk
2 cups leftover turkey, diced
1 cup french fried onions
2 cups cheddar cheese, shredded
Preheat oven to 375 degrees. Cook egg noodles and broccoli according to package directions. Mix milk and soup in a large bowl. Fold in noodles, turkey and broccoli.
Place noodle mixture in 9-inch-by-13-inch baking dish. Cover with foil and bake for 20 minutes. Top with onions, then cheese. Bake, uncovered, for an additional 7 to 10 minutes until cheese is melted and bubbly.