8 oz. wide lasagne
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 (8 oz.) cream cheese, softened
1 c. cottage cheese
3 c. diced turkey or chicken

Cook noodles in boiling water until tender; drain and rinse in cold water. Mix next 4 ingredients and heat until smooth. Beat cheeses together. Place half the noodles in rectangle dish and spread half the cheese mixture, half the soup mixture. Repeat layers. Bake 30 minutes at 350 degrees. Let stand 10 minutes. Serves 8.