turkey casserole

This recipe uses leftover turkey and you can adjust the portions as needed. This is one of Grandma Florence's recipes. She liked water chestnuts. Her mother was from Italy but she didn't like Italian food. Usually if a recipe here has water chestnuts in it it came from her. Not always though.

• wide noodles - 1/2 package

• 2 C cooked turkey

• 1 C celery

• 1 1/3 shredded cheddar cheese

• 1 bunch green onions

• 1/2 C mayonnaise

• water

• 1/4 - 1/2 tsp rosemary

• 1/4 tsp salt

• 1/8 tsp pepper

• 1/2 tbsp lemon juice

• 1 small can water chestnuts

1. Preheat the oven to 350 degrees. Grease a casserole dish.

2. Boil the pasta to be used following package instructions. Use your own judgement for the exact quantity to use. 1/2 package is only a suggestion.

3. Prepare all the ingredients. Chop the turkey to be used into bite size pieces. Slice the celery and green onions. Shred the cheese. Squeeze the lemon juice.

4. In a large bowl stir together all of the ingredients except for approximately 1/3 of the cheese (for topping). Add some water. Use enough to make the mixture moist but not too runny.

5. Put all the ingredients in the casserole dish and bake for 35 to 45 minutes. Sprinkle the remaining cheese over the top and cook for an additional 5 minutes. Check the casserole at 35 minutes to be sure that the mixture is not getting too dry.

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