Turkey Casserole

Makes 1 9x13 pan of casserole

• 2 cups macaroni, cooked
• 4-5 cups diced turkey, cooked
• 1/2 small onion, chopped
• 1 Tbsp. butter
• 1 can Cream of mushroom soup
• 1 can Cream of chicken soup
• 8 oz. Velveeta
• 1 can Rotel diced tomatoes
• 1/2 cup milk or more as needed

Saute onion in butter in a large sauce pan. Add the soup, velveeta, tomatoes, and turkey and stir over medium-low heat until creamy. Add the milk to make sauce very creamy (it should drop off the spoon in ribbons, if not, keep adding more milk). Place cooked, drained macaroni in a lightly greased 9x13 pan and pour the turkey mixture on top. Bake at 350 degrees until it bubbles, about 30-45 minutes. If you want cheese on top, take the casserole out ~10 minutes early and sprinkle grated cheese on top. Then put back in for the rest of the time.