Speedy Turkey Tetrazzini
Mix leftover turkey with peas, mushrooms, and a creamy cheese sauce to make this main-dish casserole.
Prep Time:
35 mins
Total Time:
50 mins
Servings:
Makes 6 servings.
Ingredients
-
8 oz curly egg noodles
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2/3 cup plain bread crumbs
-
3/4 cup freshly grated Parmesan
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6 Tbsp unsalted butter, melted
-
1-1/8 tsp salt
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1-1/4 cups sliced white button mushrooms
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1 cup chopped onion
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3/4 lb cooked turkey, cut into 3/4-inch cubes
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1 cup frozen peas, thawed
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2 cans (14 oz each) low-sodium chicken broth
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6 Tbsp all-purpose flour
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2 tsp fresh lemon juice
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1/2 tsp dried thyme
Directions
1.
Cook noodles according to package directions; drain and set aside. Meanwhile, heat oven to 425 degrees F. In a bowl, combine bread crumbs, 1/4 cup cheese, 3 tbsp butter and 1/8 tsp salt; set aside.
2.
In a medium saucepan, combine 1 tbsp butter, the mushrooms, onion and remaining 1 tsp salt. Cover and cook over medium-high heat 3 min. Uncover and cook, stirring, 3 min more; transfer to a bowl. Toss in turkey and peas; set aside.
3.
For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tbsp butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 min; remove from heat. Stir in remaining 1/2 cup cheese, the lemon juice and thyme. Salt and pepper to taste.
4.
In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm. Makes 6 servings.
Nutrition information
Calories 505, Total Fat 20 g, Saturated Fat 10.5 g, Cholesterol 114 mg, Sodium 1208 mg, Carbohydrate 49 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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