Turkey Noodle Casserole


1 can mushroom soup
2/3 C milk
1/2 tsp salt
1/4 tsp. pepper
1/2 tsp poultry seasoning
1 (8oz) cream cheese, softened
1 C cottage cheese
1/2 C onion, chopped
1/3 C green pepper, chopped
1 (14 oz.) can artichoke hearts, chopped
3 C diced, cooked turkey
8 oz. egg noodles, cooked
1 1/2 C bread crumbs
1/4 C butter, melted

1. Preheat oven to 375 degrees. Grease a 9×13 pan.
2. Combine soup, milk, salt, pepper and poultry seasoning in saucepan and heat through. Keep warm.
3. In a separate bowl, combine cream cheese, cottage cheese, onion and green pepper. Fold in artichokes and turkey.
4. Place half the noodles in the prepared pan. Spread with half the cheese mixture, then half the soup mixture. Repeat layers again. Top with bread crumbs drizzle with melted butter.
5. Bake for 30 minutes. Serves 6-8.

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