Straight from the hills of San Francisco, a delicious dish for leftover turkey.
1 cup sliced mushrooms
2 1⁄2 cups broad egg noodles
1 onion, diced
1⁄3 cup milk
2 tbsp butter
1 red or green bell pepper, diced
2 cups turkey, cooked and diced
1 tsp parsley
- Heat a large frying pan over medium heat. Add mushrooms and cook for 5 minutes, or until golden brown and cooked through.
- Add noodles, cover with water and cook according to package directions. Add onion during the last five minutes of cooking. Drain pasta mixture and return to the pan.
- Add remaining ingredients, mix well and cook, stirring occasionally, until heated through. Serve warm.