Creamy Turkey & Noodles
16 oz pkg farfalle (bowtie) pasta, uncooked
¼ cup butter
1 onion, chopped
16 oz pkg frozen mixed vegetables
6 tablespoons flour
2 cups milk
1 pound roasted turkey breast, chopped (can use deli slices)
2 cans (10 ¾ oz.) cream of chicken soup
1 cup sour cream
8 oz shredded 3-cheese blend with touch of philadelphia
Preheat oven to 350. Cook pasta as directed on package. Melt butter in dutch oven or large deep skillet on medium heat. Add onion, cook and stir for 4 minutes. Add frozen vegetables, cook for additional 4 minutes or until thawed, stirring frequently. Stir in flour until blended; cook and stir 1 minute. Gradually stir in milk; bring to a boil, cook and stir 2 minutes or until thickened. Remove from heat; stir in turkey, soup and sour cream. Drain pasta; add to sauce and stir until evenly coated. Spoon into two sprayed 9x13” pans. Top with cheese, cover and bake 30 minutes; uncover for final 10 minutes.
