2 cups chopped leftover turkey or chicken
I small onion, finely chopped
1/2 cup mayonnaise (light is OK)
1/2 tsp. salt
5 cups (uncooked) wide egg noodles (I like Dutch)
1 can cream of mushroom soup (reduced fat is OK)
1/2 cup milk
1 (8 oz.) pkg. shredded cheese (cheddar, jack, or whatever you like)

Preheat oven to 425°F.

Cook noodles according to package directions in unsalted boiling water. Meanwhile, combine turkey, onion, mayonnaise and salt in a 2-quart casserole dish. Heat soup and milk in a saucepan. When hot, add about 2/3 of the cheese and stir until smooth.

Mix the cooked noodles with the turkey mixture, then add the warm soup mixture and mix well. Bake at 425°F for 15 minutes. Top with remaining cheese and bake for an additional 10 minutes.

Tuna Variation: Substitute 2 (7 oz. each) cans of tuna, drained for turkey. Add 1 teaspoon dried dill (if desired) to the tuna/mayonnaise mixture.

Submitted by: Mike S.