1 tbsp. extra virgin olive oil
any dry spices you prefer (I use thyme, oregano, a dash rosemary, etc.)
1 tsp. pre-minced garlic in olive oil
1 lb. pre-cooked shredded turkey (Thanksgiving leftovers work great)
1 can cream of mushroom soup
1/4 cup water
1 (1 lb.) box rotini shaped noodles
1 cup shredded cheddar cheese

Preheat oven to 350°F.

Place extra virgin olive oil in a large skillet on medium/ low. Add spices and garlic to oil to add flavor. Once warm, add the shredded turkey and stir. Let turkey sit in warmed oil for about 5 minutes.

Add can of cream of mushroom soup to turkey, stir. Let the soup and turkey melt together (about 3 minutes) Add 1/4 cup of water for moisture. Stir. Let turkey sit in soup and water for up to 8 minutes.

While turkey is sitting, begin cooking noodles to al dente. DO NOT SALT THE WATER.

Remove turkey from pan and place half in the bottom of a prepared casserole dish. (cooking spray). Place half of the drained noodles on top of the turkey. Repeat for second half.

Sprinkle cheese on top and place in 350°F oven until cheese melts, about 5 minutes. Remove and Enjoy!

It looks like a lot of steps but it is Super Easy and delicious!

Submitted by: Katherine