Leftover Turkey Noodle Soup

1 bag egg noodles
Leftover turkey (bones, skin, meat, etc.) (can also use whole chicken)
5 to 7 chicken bouillon cubes (can also use can of broth)
1 cup heavy whipping cream
2 Tbsp cornstarch

Cover leftovers with water and lid (if using whole chicken, place breast down). Cook for 1 hour. Remove turkey from pan. Strain broth and add bouillon. Cook noodles in broth. This is the brand we use and they always turn out PERFECT: While noodles are cooking, remove turkey from bone and cut or shred into small pieces. Add turkey and cream when noodles are cooked. Add cornstarch to thicken.

Manicottti

14 pieces manicotti
2 cups shredded mozzarella
1 ¾ cup (15 oz) part-skim ricotta cheese
3 cups spaghetti sauce
¼ cup grated Parmesan cheese
Sprinkling of dried parsley
½ tsp salt
½ tsp black pepper
1 lb. cooked hamburger (optional)

Cook manicotti pasta in 5 quarts boiling water. Stir in manicotti, return to boil. Boil uncovered 6 to 8 minutes stirring occasionally. AVOID overcooking. Drain well. Cool in single layer on foil to keep from sticking. In large bowl, stir together remaining ingredients except spaghetti sauce. Spoon into cooled pasta tubes. Spread thin layer of sauce on bottom of pan, arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil. Bake at 350 for 40 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly.

Lasagna

6 cooked lasagna noodles
½ lb hamburger w/bottled spaghetti (16 oz)
½ lb mozzarella cheese, shredded
small carton cottage cheese
1 egg
sprinkle of Parmesan cheese

Combine last four ingredients. Layer noodles, sauce and cheese mixture twice to make six total layers. Bake at 350 for 40 minutes.

Chicken Tetrazzini

Ingredients

8-12 ounces (dry weight) spaghetti; broken in pieces
5 Tablespoons butter or margarine
6 Tablespoons flour
3 cups chicken or turkey broth
1 cup light cream
1 teaspoon salt
pepper
1/2 cup canned mushrooms, including juice
3 cups cooked chicken or turkey, cubed
1/2 cup fresh grated Parmesan cheese
1/2 cup cheddar cheese

Cook spaghetti in boiling salted water until just tender (do not overcook).

Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, pepper, drained spaghetti, mushrooms and cooked chicken.

Spoon into 2 to 3 quart casserole dish. Sprinkle with cheeses. Bake in preheated oven at 350 for about about 30 minutes or until bubbly and lightly browned. Stir before serving. Great reheated.

I wish I could take credit for this recipe but it was actually given to me by my home teachers (husband and wife). She demonstrated it at an Enrichment class and absolutely everyone LOVED it!!