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Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4" x 7 1/2" baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 degree oven 30 minutes or until hot.
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6|
|Calories from Fat: 209 (37%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 135.8mg||42 %|
|Sodium 886.1mg||31 %|
|Potassium 440.5mg||12 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 53.8g|
|Protein 32.8g||47 %|
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Calories per serving: 572
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