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TURKEY NOODLE BAKE

4 Tbsp. butter or margarine
1/2 c. thinly sliced celery
2 Tbsp. finely chopped green
pepper
2 Tbsp. finely chopped onion
1/2 lb. fresh mushrooms
2 cans cream of chicken soup
(undiluted)
1/4 c. milk
2 Tbsp. Worcestershire sauce
2 c. diced cooked turkey or
chicken
2 c. cooked broad noodles,
drained
1/4 c. bread crumbs

In a large skillet, melt 2 tablespoons butter or marga-
rine. Add mushrooms, celery, green pepper and onion. Saute 5
minutes. Stir in soup, milk and Worcestershire sauce. Mix
well. Mix in turkey and noodles. Turn mixture into a 2 quart
casserole. Melt remaining 2 tablespoons butter and stir into
bread crumbs. Sprinkle over casserole. Bake in preheated 400 degrees
oven for 30 minutes or until bread crumbs are browned.

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