Instructions: Combine 1/2 C each condensed low sodium, low fat mushroom soup and skim milk. Add 1/4 C each frozen peas, and diced onion, 1 C cooked pasta shells and 1 oz shredded turkey. Place in a small casserole dish and top with 1/4
C toasted wheat bread crumbs and 1 T shredded low fat Cheddar cheese.

Bake
30 min at 350 deg F.

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