6 C medium egg noodles, cooked and drained
2 cans (284 ml) cream of mushroom soup
1 C milk
2 C frozen peas
3 C cubed, cooked turkey
2 tbsp. bread crumbs
1 tbsp. melted butter
Combine the bread crumbs and melted butter and set aside.
Combine the noodles, soup, milk, peas and turkey and place in a greased casserole. Bake at 350°F for 30 minutes or until hot and bubbling. Remove from the oven and sprinkle with the bread crumbs. Return to oven and bake for another 5 minutes or until golden brown.