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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 (340 g) bag broad egg noodles, about |
1 tablespoon butter |
1 1/2 cups celery, diced |
1 cup green pepper, diced |
1 medium onion, finely chopped |
3 cups sliced mushrooms |
1/4 cup flour |
2 cups milk |
1/2 cup mozzarella cheese, grated |
1/2 teaspoon marjoram |
salt and pepper |
2 cups cooked chicken or 2 cups turkey, diced |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Cook noodles according to package directions.
3. Place in a greased baking dish.
4. In a non-stick skillet, melt butter and cook the vegetables until tender.
5. Add flour and milk and cook stirring constantly until the sauce thickens.
6. Add mozzarella cheese, marjoram, salt, pepper and turkey.
7. Cook at low heat, stirring until the cheese has melted.
8. Mix the sauce with the noodles and sprinkle with the Parmesan cheese.
9. Bake at 350F for 10 to 12 minutes.
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