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Turkey Noodle Casserole

1/2 cup condensed, lowfat mushroom soup
1/2 cup skim milk
1/4 cup frozen peas
1/4 cup diced onion
1 cup pasta shells -- cooked
1 ounce turkey -- shredded
1/4 cup wheat bread crumbs -- toasted
1 tablespoon lowfat cheddar cheese -- shredded

Combine 1/2 C each condensed low sodium, low fat mushroom soup and skim milk. Add 1/4 C each frozen peas, and diced onion, 1 C cooked pasta shells and 1 oz shredded turkey. Place in a small casserole dish and top with 1/4 C toasted wheat bread crumbs and 1 T shredded low fat Cheddar cheese. Bake 30 min at 350 deg F.

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