Turkey Tetrazzini
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Ingredients
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* 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
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#. 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
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* Great with tater tots.