Reviewed: Oct. 26, 2010

Anything that my two year old ask for seconds gets five stars in my book! Made some changes due to what I had on hand. Used one can of cream of asparagus and one can of cream of chicken. I also used a little chicken broth for more liquid b/c I didn't precook the noodles.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

Reviewed: Oct. 25, 2011

Easy; not exploding in flavor, but my guy doesn't like a lot of sauce/spice. Browned turkey & mixed together (noodles uncooked). Added a few shakes of pepper, minced onion, & garlic salt and an extra can of soup. I used canned corn so just left in all the juice in my mix to soften up the noodles. Cut up baby carrots & added about a 1/4 cup of water. It ended up fitting in one medium square baking dish for me & one smaller one.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

honlde

Reviewed: Mar. 26, 2006

I love mushroom flavor and this is great. I used 2 cans of cream of mushroom soup and added a small jar of sliced mushrooms. Im not hungry anymore and will make this over and over. Thanks for a great recipe!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Hungry Matt

Reviewed: Nov. 30, 2010

I did an ingredient search looking for a recipe to use leftover turkey with mushroom soup. this came up. great with cut up turkey.after reading reviews i added paprika, parsley,garlic powder,chopped celery, diced onion, crushed crackers on top. it was sooo good. i had one plate and my honey ate 3 plates full. it's all gone. i used about 1/2 the pasta recipe called for as well and 2 cans of soup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WahiniSuzi

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Haiku, Hawaii, USA

Reviewed: May 15, 2013

YUMMMMM. I think it needs another can of mushroom soup though. It was still good and I will be making this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Expert

Reviewed: May 26, 2006

This dish was fantastic! The flavors blended together extremely well and it was very filling. My husband loved it and wants me to make it again! Thanks for sharing!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sarah22

Cooking Level: Intermediate

Home Town: Muncie, Indiana, USA

Living In: Lafayette, Indiana, USA

Reviewed: Feb. 17, 2010

When I read the recipe I could see why others thought it was bland. I decided to use Tony Chachere's Creole seasoning and it was AWESOME. I highly recommend it. I added 2 stalks of diced celery, 3 cloves of fresh minced garlic and roughly 12 oz of frozen shoepeg corn. I didn't have any onion on hand so I used some dried minced onion as well. We definitely did not use all of the pasta that had been recommended (maybe 12 oz). We also chose penne instead of egg noodles. Much more hearty... We used 1 can of cream of celery and a 1/2 can of cream of mushroom and added 1/3 cup of milk. Next time we thought we'd try using some green chiles or mexicorn mix. Hope this helps spice up the recipe for others!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MaryinLA

Cooking Level: Intermediate

Home Town: La Canada Flintridge, California, USA

Living In: Lake Forest, California, USA

Reviewed: Mar. 15, 2011

After reading that it was sometimes dry I added about a 1/2 cup each of sour cream and plain yogurt, 1/4 cup half and half, some frozen green beans, 3 handfuls of shredded cheese, and browned the turkey with herbs de provence for more flavor. I also topped it with panko bread crumbs and a sprinkling of garlic salt and black pepper. 3 stars for flavor plus another star for convenience.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CaityDunks

Cooking Level: Intermediate

Reviewed: May 29, 2011

i liked this. i agree with a lot of other reviewers that one can of cream of mushroom soup isn't enough, and used a can of regular, and a can of reduced sodium, because they were what i had on hand. i also added some garlic salt. it was pretty quick and easy and tasted pretty good. i'll probably make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nyghteshadow

Cooking Level: Intermediate

Reviewed: Feb. 26, 2010

We liked this and will probably make it again, mainly because it was quite quick. We took the advise of many reviews and this is how I tried it: we cooked the noodles only for 4min. Browned the meat with onion & garlic, then added a can of creamed corn & I used cream of chicken soup - I was out of cream of mushroom soup but I think that would have made it better. I also added celery and sage. I topped it with cheddar cheese too. I baked it uncovered for the 20min as written. It was pretty good, not spectacular but for something different & quick it's a good item to change up the rotation.

Was this review helpful? [ YES ]
3 users found this review helpful