Turkey Noodle Casserole

2 c. leftover turkey, skinned, boned and chopped

1/2 lb. egg noodles, cooked per package directions

1 (10 oz) can cream of mushroom soup

1 (10 oz) can cream of chicken soup

1 c. sour cream

salt and pepper to taste

1 1/2  c. asst mixed vegetables (leftovers or frozen and thawed)

1/2 c. butter

1 c. cracker  or dried bread crumbs

1/3 c. bacon bits or 5-6 strips bacon, cooked crisp and crumbled

Treat the inside of a casserole with cooking spray. Place the soups and sour cream in the casserole and stir until blended.  Add the turkey, noodles and vegetables. Stir to combine.

Place the butter in a microwave safe bowl.  Place in microwave and cook on high heat for 30 seconds, stir and cook for another 10 seconds if not completely melted.  Place the cracker or bread crumbs in the bowl and toss to coat. Sprinkle over the top of the turkey and noodles.  Sprinkle the bacon bits over all and bake in a preheated 350* oven for half an hour or until golden brown and bubbly.