We're still eating leftover turkey -- and we're loving it! Throwing a bit of that turkey into the freezer after Thanksgiving is something that works for us; makes for great casseroles during this busy season.
This dinner was a great way to use up turkey and have a filling, comfort-food dinner.
I'd never had turkey tetrazzini before this week -- it kind of was the equivalent of "tuna noodle casserole" in my book, which is just something that hasn't ever appealed to me.
This, my friends, is no tuna casserole.
Turkey Tetrazzini - From Simply Recipes
12 oz. whole wheat egg noodles
12 oz. mushrooms, sliced
1 T butter
1/4 - 1/3 C flour
1 1/2 C milk
1/4 C cream
2 C chicken broth
3 C diced, cooked turkey
1 C peas
2/3 C Parmesan cheese, grated (divided)
1/3 C Swiss cheese, shredded
2 T lemon juice
salt and pepper, to taste
1/3 C fresh bread crumbs
Begin by boiling the pasta according to package directions.
Wash and slice the mushrooms. It works best for us to use our strainer to rinse off the mushrooms -- that's something Frog Prince started doing, and it helps keep all the mushrooms in one place while you wash them!
Cook the mushrooms in 1 T butter.
Mix together the cream and flour; then add to the mushrooms.
Stir in the chicken broth and stir to combine.
Then, add in the milk. Heat until simmering to allow the mixture to thicken. If the sauce seems too runny, add more flour to thicken the sauce.
Add the peas, turkey and lemon juice. Then, remove from heat.
Then, stir in half of the Parmesan cheese and all of the Swiss cheese.
Finally, mix in the pasta.
Pour the whole dish into a lightly greased 9x13 glass baking dish.
Top with a mixture of bread crumbs and remaining Parmesan cheese.
Garnish with parsley.
Bake at 375 for 30-35 minutes, until lightly browned, hot and bubbly.
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