Speedy Turkey Tetrazzini

Mix leftover turkey with peas, mushrooms, and a creamy cheese sauce to make this main-dish casserole.



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Servings: 6
Prep Time: 35 mins
Total Time: 50 mins
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Ingredients
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    8   ounces 
    curly egg noodles
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    2/3  cup 
    plain bread crumbs
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    3/4  cup 
    freshly grated Parmesan
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    6   tablespoons 
    unsalted butter, melted
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    1 1/8  teaspoons 
    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  pound 
    cooked turkey, cut into 3/4-inch cubes
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    1   cup 
    frozen peas, thawed
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    2  14  ounce cans 
    low-sodium chicken broth
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    6   tablespoons 
    all-purpose flour
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    2   teaspoons 
    fresh lemon juice
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    1/2  teaspoon 
    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 tablespoons butter and 1/8 teaspoon salt; set aside.
2.
In a medium saucepan, combine 1 tablespoon butter, the mushrooms, onion and remaining 1 teaspoon salt. Cover and cook over medium-high heat 3 minutes. Uncover and cook, stirring, 3 minutes 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 tablespoons butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 minutes; 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
Per Serving: cal. (kcal) 505, Fat, total (g) 20, chol. (mg) 114, sat. fat (g) 11, carb. (g) 49, fiber (g) 4, pro. (g) 32, sodium (mg) 1208, Percent Daily Values are based on a 2,000 calorie diet
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