Turkey Crunch Casserole
(Deanna Briggs)

Note:  This tastes great made with cooked chicken also.

3 cups cooked turkey, diced (bite-size)
2 hard boiled eggs, diced
4-oz. can sliced mushrooms, drained
3/4 cup celery, diced
1/2 cup sliced or slivered almonds
1 tablespoon onion, diced
1 can (10 3/4-oz.) Cream of Mushroom Soup
3/4 cup mayonnaise
1 can Chinese noodles

In a large bowl, mix together the turkey, eggs, mushrooms, celery, almonds, and onion.  Combine undiluted soup and mayonnaise in a separate dish and then stir into turkey mixture.  Transfer to a 2-quart baking dish.  Sprinkle with noodles.  Bake in 350 degree oven for 30 minutes.  Serves 4 to 6.