• 12oz Rotini Noodles
  • 1 tbsp of freshly dried Herb de Provance
  • 1 tbsp of freshly dried Italian Seasoning
  • .5 tbsp of freshly dried Savory
  • 1 tbsp of freshly dried
  • 2 cups of cooked turkey chopped into small chuncks
  • 4oz can of sliced mushrooms
  • 2.25oz can of sliced olives
  • 2 tbsp of pimientos
  • .5 tsp of salt
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • .5 soup can of heavy cream
  • bottle of ground parmesan
  • .5 cup of grated parmesan

Cook the Rotini noodles per the package directions. Pour the dried herbs into a mortar and pestle and grind to a powder. Mix the turkey, mushrooms, olives, pimientos, salt and ground herbs together.

Pour the heavy cream and mushroom/chicken soup into a 9×13 casserole dish and mix gently. Then mix in the noodles. Then mix in the Turkey mixture. Sprinkle the top with ground parmesan cheese and fold that together. Do it a second time and fold together.

Bake at 400 degrees for 15 minutes.

Remove and sprinkle the top with grated parmesan cheese and pat into the top with a spatula. Place back in the oven and broil it until the top is just slightly brown, watch this closely do not walk away.