#1660 - Turkey Macaroni Casserole

(by Shirley McNevich)

2 cups raw macaroni
1/2 lb. turkey (cut into bite sized pieces)
1 cup shredded cheddar cheese
3 hard boiled eggs (peeled and chopped)
2 cups milk
2 - 10.75oz. cans Campbell's cream of chicken soup
3 to 4 slices buttered bread (cut into bite sized pieces)

In a bowl add macaroni, turkey, shredded cheddar cheese, chopped eggs--stir until mixed. In a separate bowl add milk and both cans of soup--stir. Pour the soup mixture into the macaroni mixture--stir. Pour the whole mixture into a greased 9 x 13 glass baking dish--salt and pepper the top to your taste. Cover the dish with foil and refrigerate overnight. The next day place the dish in a cold oven, turn oven to 350 degrees and bake uncovered for 30 minutes. Remove from oven and sprinkle the buttered bread pieces all over the top. Return to oven and bake for 30 minutes longer or until well heated.