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| Baked Turkey Tetrazzini |
"A scrumptious mixture of leftover turkey, veggies, and noodles. I normally double the topping substances."
Ingredients :
- 3 tablespoons butter
- 1 (8 ounce) package white mushrooms, sliced
- 1 onion, chopped
- 2 stalks celery, thinly sliced
- three tablespoons all-reason flour
- 3 half cups milk
- half of (8 ounce) package deal cream cheese
- 1 tablespoon Worcestershire sauce
- 1 half of teaspoons salt
- 1/four teaspoon ground black pepper
- 1/four teaspoon ground nutmeg
- three cups cubed leftover cooked turkey
- 1 cup peas
- half of (8 ounce) package egg noodles, or greater to flavor
- 1/2 cup grated Parmesan cheese
- half of cup bread crumbs
- three tablespoons melted butter
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
|---|
- Heat three tablespoons butter in a massive skillet over medium warmth; cook and stir mushrooms, onion, and celery until tender, five to 10 minutes. Sprinkle flour over mushroom combination and stir to coat.
- Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom combination; cook, stirring now and again, until cream cheese is melted and sauce is warmed, five to ten mins. Add turkey and peas to sauce.
- Preheat oven to 350 levels F (a hundred seventy five degrees C). Grease a 9x13-inch baking dish.
- Bring a big pot of gently salted water to a boil. Cook egg noodles in the boiling water, stirring once in a while until cooked thru but organization to the bite, approximately five minutes. Drain and mix noodles into turkey aggregate; pour into the organized baking dish.
- Combine Parmesan cheese, bread crumbs, and three tablespoons melted butter collectively in a bowl till crumbly; sprinkle over noodle combination.
- Bake in the preheated oven until top is browned and sauce is bubbling, approximately 30 minutes.
Notes :
- Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it flippantly, and make clean-up easier.
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