This easy turkey noodle casserole recipe is made with noodles, cooked diced turkey, condensed soup, cheddar cheese, curry powder, and seasonings.

1 package (10 or 12 ounces) frozen peas, thawed under cool running water

2 cups diced cooked turkey (or ham)

1 1/2 cups cooked noodles

2 tablespoons butter

1/4 cup chopped onion

8 ounces sliced mushrooms

1 can (10 3/4 ounces) condensed cream of mushroom soup

1/2 cup milk

salt, to taste

1/4 teaspoon curry powder

1/2 teaspoon poultry seasoning

1 cup shredded cheddar cheese

<ol><li>Heat the oven to 350 F.</li><li>Butter a 2-quart baking dish.</li><li>In a large bowl, combine the thawed peas with the diced cooked turkey and cooked noodles.</li><li>In a medium saucepan, melt the 2 tablespoons of butter. Add the onion and mushrooms and cook, stirring, until tender; blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.</li><li>Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.</li><li>Turn the noodle mixture into the prepared baking dish and top with shredded cheese. Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.</li></ol><h3>Tips and Variations</h3><ul><li>Replace the peas with steamed mixed vegetables or peas and carrots (about 1 1/2 cups).</li><li>For a breadcrumb topping, combine 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the cheese layer before baking.</li></ul>