Thanksgiving Day Leftovers are the bomb! And no need to settle for the same old sandwich. This creamy, comforting casserole will make your head spin with joy.
Do any of you remember the Turkey Tetrazzini of your childhood? There’s a chance it was loaded with the good stuff, turkey, peas, mushrooms and noodles. But probably had loads of cream soups from a can, sour cream or mayo. As much as these things make food quite delicious, they are heavy and sometimes kind of bland to be honest.
My take on this bake combines all the good stuff with a lightly creamy sauce made from broth and a hit of Parmesan for intense flavor. And of course the crunchy, buttery crumbs on top.
- 8 oz curly egg noodles
- ⅔ cup plain bread crumbs
- ¾ cup freshly grated Parmesan
- 6 tbsp unsalted butter melted
- 1⅛ tsp salt
- 1¼ cups sliced white button mushrooms
- 1 cup chopped onion
- ¾ lb cooked turkey cut into ¾-inch cubes
- 1 cup frozen peas thawed
- 2 cans 14 oz each low-sodium chicken broth
- 6 tbsp all-purpose flour
- 2 tsp fresh lemon juice
- ½ tsp dried thyme
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Cook noodles according to package directions; drain and set aside.
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Meanwhile, heat oven to 425°F. In a bowl, combine bread crumbs, ¼ cup cheese, 3 tbsp butter and ⅛ tsp salt; set aside.
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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.
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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 ½ cup cheese, the lemon juice and thyme. Salt and pepper to taste.
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In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with breadcrumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm.
Recipe: Tara Bench
Originally published in Ladies’ Home Journal Nov 2008
Photographer: Burcu Avsar
Food Stylist: Susan Vajaranant
Prop Stylist: Sarah Cave
This is so tasty and easy!