Turkey Tetrazzini¶
Ingredients¶
- 12 oz. egg noodles – cooked and drained
- 12 oz. sliced mushrooms (4-5 cups)
- 1/2 c unsalted butter
- 1/4 c. flour
- 1 1/2 c. milk
- 1/4 c. cream
- 2 c. chicken broth
- 1/4 c. dry white wine
- 3 c. chopped cooked turkey
- 1 c. cooked peas
- 2/3 c. grated parmesan
- 1/3 c. shredded swiss
- 1/3 c. bread crumbs
- salt & pepper to taste
Instructions¶
- Cook mushrooms in 3 tbs butter over medium heat approx. 10 minutes or until liquid has evaporated. Set aside.
- In large heavy saucepan, melt 1/4 c. butter. Stir in flour. Cook and mix over low heat, stiirring for ~3min.
- Gradually stir in milk, cream, broth and wine. Bring to a simmer and cook over med-low heat, stirring constantly for about 5min.
- In a large bowl combine pasta, sauce, mushrooms, peas, turkey, salt & pepper. Stir in 1/3 c. parmesan and 1/3 c. swiss. Transfer to buttered shallow 3qt dish (casserole dish).
- In small bowl combine remaining parmesan and bread crumbs; sprinkle over casserole. Dot with chopped butter.
- Cook 30-40 min until bubbling and golden at 375.
Serves: 6ish
Notes¶
- Great with tater tots.