This is the recipe that as a kid I ate every Friday after Thanksgiving. My grandma made it, and I used to like it more than the actual Turkey dinner! Chad and I had it for dinner tonight!  Yum!! We both love it! This also can be mixed up ahead of time and frozen in a ziploc and baked later. It works well to double the recipe and freeze half.

Turkey (or Chicken) Noodle Bake

1 ½ cup milk
1 (10 ½ oz) can cream of mushroom (or chicken) soup
3 beaten eggs
3 oz egg noodles, cooked and drained
2 cups cooked turkey or chicken, cut up
1 cup soft bread crumbs (cubed bread works great)
¼ cup melted butter
4 oz sharp cheese, shredded
¼ cup chopped green pepper, optional
2 T chopped pimento, optional

1. Blend milk into soup. Stir in eggs, add all remaining ingredients.

2. Pour into 12 x 7 ½ x 2″ baking dish. (I use my deep dish baker)

3. Bake at 350 for 30-40 minutes or until knife inserted in center comes out clean