6 oz. green noodles, cooked & drained
6 c. cooked turkey (bite-size pieces)
8 oz. fresh mushrooms (slice caps & reserve stems)
3 tomatoes, sliced
1 1/2 c. chicken stock
1 c. onion, finely chopped
3 tbsp. butter
2 c. cornbread stuffing
2 (7 oz.) cans water chestnuts, drained & sliced
2 (9 oz.) pkg. Italian green beans
1/2 c. sliced carrots (1/4" slices)
1 can cream of mushroom soup
1 can cream of chicken soup
Salt & pepper to taste
2 tsp. dill weed
1/2 tsp. spicy mustard
1 tbsp. capers

Preheat oven to 350 degrees. Combine noodles and turkey. Stew mushroom stems in chicken stock for 15 minutes. Brown sliced mushrooms and onions in 1 tablespoon butter. Add to noodle mixture.

Mix crumbs with remaining butter. Let stand until ready to use. Add chestnuts, green beans and tomatoes to noodles. Discard mushroom stems and cook carrots in the mushroom stock no more than 4 minutes. Remove from stock and add to noodles. Mix stock with soups and seasonings, add to casserole. Top with crumbs. Bake for 40 minutes until brown and bubbly. Serves 12 - can be made ahead and frozen.