1 Family Size Can (26 oz.) Campbells Cream of Chicken Soup
1 bag Extra wide Egg Noodles (16 oz.)
3/4 to 1 pound chopped leftover turkey
8 oz. peas & carrots (or other leftover veg)
26 oz Milk
Bread Crumbs
Parmesan Cheese, grated (optional)
Olive Oil
Prepare the egg noodles according to package directions, but undercook them slightly (say, 1 minute less than recommended).
While the egg noodles are cooking, in a large pot whisk together the condensed cream of chicken soup with a equivalent amount of milk. Heat over medium. When the soup is simmering add the chopped turkey, carrots and peas. Simmer for two minutes.
Drain the cooked egg noodles and mix into the soup. Stir well, but gently, to combine.
Remove
soup from heat and portion out into freezer safe baking dishes (I used foil pans from the dollar store) and freeze for up to 3 months.On cooking day - take out of freezer and thaw in fridge overnight.
Bake for 15 - 20 minutes at 400 degrees.
Add a mixture of equal parts bread crumbs and parmesan cheese.
Drizzle a light layer of olive oil over the bread crumb-cheese layer and place the pot, uncovered, under the broiler.
Broil until the topping begins to brown, depending on the strength of your broiler, anywhere from 1-7 minutes. Mine took 2 minutes.
Remove from oven and serve.
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