Namely, some expired milk and old turkey bought on sale after Thanksgiving. Is this grub or slop?
Adapted from foodwishes.com
6 Servings
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 (10-oz) can condensed cream of mushroom soup
1 teaspoon garam masala, or curry powder
1 teaspoon dried tarragon
1/4 cup chopped green onions
1 cup shredded Monterey jack cheese (or cheese of choice, I used fresh grated Parmesan)
1 teaspoon salt, or to taste
12 ounce package dry egg noodles (I used thick homestyle)
3 cups diced cooked turkey (or chicken)
5 oz bag potato chips, crushed into crumbs (more if desired)
Melt butter in a large skillet over medium heat. Stir in flour. Cook for 2-3 minutes. Slowly whisk in cold milk. Add condensed cream of mushroom soup. Stir in curry, tarragon, onions. Bring to a simmer. Cook for a couple of minutes. Remove from heat and stir in cheese. Stir in turkey.
Cook noodles in boiling salted water for 1 minute less than instructions. Drain, do not rinse. Add to mixture and stir.
Crush potato chips in a Ziploc bag using a rolling pin or similar item.
Spray 9x13 pan with Pam. Spread turkey mixture in pan. Top with crushed potato chips. Press slightly with fork.
Bake 350 for 30 minutes, until bubbly.
Variation: Top with traditional breadcrumb topping
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