2 cups cooked turkey, cubed
1 can mushroom soup
1/4 can pineapple juice
1 onion, chopped
1 stalk celery, chopped
1 – 14 oz. can pineapple chunks, drained
4 cups cooked egg noodles
1/3 cup sliced almonds
Mix soup and pineapple juice together; combine with rest of the ingredients. Place all in a greased 8×8 inch baking dish. Sprinkle with crushed potato chips, if desired. Bake at 350°F for 45 minutes.
Provided by Ann Doyle from the Sweet & Savoury Pies & Casseroles, Renfrew Hospice Cookbook.
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