8 oz. turkey, or chicken cooked and diced
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) water or milk
8 to 12 oz. egg noodles, cooked and drained
1/2 c. celery, raw, chopped
1/2 c. onion, raw, chopped
8 oz. frozen mixed vegetables
Salt and pepper

Put noodles and frozen vegetables together in a large roasting pan or casserole dish. Set aside. Combine soup and water in a mixing bowl. Stir until smooth. Add onion and celery. Pour over noodles. Stir, if desired. Season to taste. Cover and bake at 325 to 350 degrees for 30 to 45 minutes. Eat!

This recipe is very versatile. You can use any kind of cream soup you wish. Add any kind of vegetable you like, fresh or frozen, whatever you happen to have. You can increase or decrease the amount of macaroni (depending on how far you need to stretch it. And other seasonings (garlic, dill, parsley) can be added at whim for variety. There is no way to ruin it and kids eat it!