Note: This is the first post ever on this site. This is where it all began. Thank you mom. I love and miss you dearly.

My mom gave me this recipe years ago and for whatever reason I never made it until recently. It’s one of my favorite things she makes. I think I thought it was going to be super complex or something. Turns out it couldn’t be easier. I threw it together one night for dinner and it was everything I remember it being. Before we argue if this is baking it did bake in the oven so I’m counting it.

Nothing magical here outside of the taste and how simple it was. I have no idea where she got the idea but based on the ingredients maybe it came from a Campbell’s Soup label or cookbook. I guess it’s possible she learned it from her mom. I should ask.

Call your mom and tell her you love her. She won’t be here forever.

Ingredients:

• 2 cans of Campbell’s Cream of Chicken Soup

• 1 can of Campbell’s Cream of Celery Soup

• 1 can of Campbell’s Chicken Broth

• 1/3 lb of Velveeta cheese

• 1 8oz block of Swiss cheese

• 1 lb of angel hair pasta

• 1/2 cup Parmesan cheese

• 2 - 3 cups shredded turkey

Instructions:

1. Preheat the oven to 350.

2. While the oven is preheating cook pasta according to box directions cooking until the pasta is just before al dente.

3. Cube the Velveeta

4. Grate the Swiss cheese

5. Add the soups and broth to a large sauce pan and turn the heat to medium.

6. Add the Velveeta and grated Swiss cheese to the sauce pan.

7. Stir and heat the soups and cheese mixture until the cheese has melted.

8. Add the turkey and stir to coat.

9. Once the pasta is ready, drain, and return to the pot.

10. Add in the soup/cheese/turkey sauce to the pasta and mix well.

11. Transfer to a 9x13 baking pan.

12. Top with the Parmesan cheese.

13. Bake for 35 - 45 minutes until bubbly and browned.

14. Serve, enjoy, and think of your mom.

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