Turkey (or chicken or ham) and macaroni casserole
Ingredients:
- 1 1/2 cups uncooked elbow macaroni (about 5 ounces)
- 1 cup shredded Cheddar cheese (4 ounces)
- 1 1/2 cups cut up cooked turkey (can substitute eaqual amount of ham or turkey if desired)
- 1 can (4 ounces) mushroom stems & pieces, drained (or I use a a couple handfuls of fresh cut into slices)
- 1/4 cup chopped pimento (optional, and I've never eaten it with pimento)
- 1 can (10 1/2 ounces) condensed cream of chicken soup (My mom usually substitutes mushroom soup)
- 1 cup milk
- 1/2 tsp salt (My mom and I usually omit this because canned soup has enough salt in our opinions)
- 1/2 tsp curry powder
Instructions:
Heat oven to 350 F/175 C. Mix all the ingredients in an ungreased 1 1/2 quart casserole dish. Cover tightly and bake for 1 hour.
All the ingredients are usually in my cupboard (except the turkey) but last year I didn't have curry powder so I substituted a sachet of curry seasoning from a packet of ramen noodles which worked perfectly. One other tip is that I usually halve the recipe because Neil isn't fond of pasta or casseroles, which works just fine but takes nearly just as long to cook (about 45 to 50 minutes).
Enjoy!