12 - 14 lb. turkey
4 (1 lb.) bags wide noodles, lightly cooked
6 (10 e/r oz.) cans mushroom soup
6 cans cream of celery soup
2 (1#) bags frozen peas
Onion flakes
Buttered crumbs for topping

Cook the turkey and cut into bite size pieces. Combine the soups with broth from the turkey. Combine all ingredients. Place in casseroles or pans. Bake 2 hours at 325 degrees. Yields 60 servings. Serve with rolls and butter, carrot - pineapple salad, beet and dill pickles, sliced tomatoes, sherbet and wafer or cake.