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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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There are many versions of this old-fashioned casserole. Mine offers a little more zip due to the thyme and lemon peel. Itâs a nice way to use up those turkey leftovers. Ingredients:
6 cups uncooked egg noodles |
1/3 cup sliced green onions |
2 tablespoons olive oil |
1 pound sliced fresh mushrooms |
3 tablespoons minced fresh parsley |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
2 bay leaves |
1 garlic clove, minced |
2 teaspoons grated lemon peel |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups chicken broth |
1 egg yolk, lightly beaten |
1 cup milk |
4 cups cubed cooked turkey |
salt and pepper to taste |
1/3 cup dry bread crumbs |
1/3 cup grated parmesan cheese |
1/2 cup sliced almonds, toasted |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, saute onions in oil for 3 minutes. Add the mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves.
2. Transfer mushroom mixture to a small bowl; stir in lemon peel and set aside. Drain noodles; set aside.
3. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Combine egg yolk and milk; stir into white sauce. Cook and stir 2 minutes longer.
4. Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.
5. Spoon into a greased 13-in. x 9-in. baking dish. Toss bread crumbs and cheese; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Sprinkle with almonds. Yield: 12 servings.
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