Ingredients:

2 1/2 cups Wide Egg Noodles
1 Tbsp margarine
1 each onion, chopped
1 each chopped celery
1 cup mushrooms, chopped
1 cup carrot, sliced
2 cups cooked turkey, chopped
2 cans (10 3/4 oz.) condensed cream of mushroom soup
1 Tbsp fresh sage, chopped
1/4 tsp ground black pepper
1 cup Monterrey Jack cheese, shredded
1/2 cup corn flakes

Cooking Directions:

1. Prepare noodles according to package directions.

2. Melt margarine in large nonstick skillet. Add onion, celery and mushrooms. Cook 5 to 7 minutes over medium-high heat, stirring occasionally, or until vegetables are tender.

3. Stir in carrots, turkey, soup, sage and pepper. Stir in cooked noodles.

4. Grease a 2 1/2 or 3-quart glass casserole dish. Spoon half the cooked noodles mixture into the dish. Sprinkle on half the cheese. Top with remaining noodle mixture. Sprinkle on remaining cheese. Top with cornflakes.

5. Bake in preheated 350ºF oven 25 to 30 minutes or until cornflakes are lightly toasted and mixture is bubbly.