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

  1. Cook mushrooms in 3 tbs butter over medium heat approx. 10 minutes or until liquid has evaporated. Set aside.
  2. In large heavy saucepan, melt 1/4 c. butter. Stir in flour. Cook and mix over low heat, stiirring for ~3min.
  3. Gradually stir in milk, cream, broth and wine. Bring to a simmer and cook over med-low heat, stirring constantly for about 5min.
  4. 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).
  5. In small bowl combine remaining parmesan and bread crumbs; sprinkle over casserole. Dot with chopped butter.
  6. Cook 30-40 min until bubbling and golden at 375.

Serves: 6ish

Notes

  • Great with tater tots.