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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Creamy, cheesy and loaded with turkey and veggies, this turkey tetrazzini with egg noodles will please the heartiest of appetites. Ingredients:
for topping |
3 sister schubert's dinner yeast rolls, defrosted and coarsely crumbled |
1/2 cup grated or shaved parmesan cheese |
2 tablespoons parsley |
3 tablespoons olive oil |
1 teaspoon italian herb blend |
for filling |
1 (16 ounce) package reames noodles, cooked, drained and rinsed |
2 teaspoons vegetable oil |
1 cup chopped onion |
1 cup diced yellow squash |
1 cup peas, defrosted |
3 cups diced cooked turkey meat |
2 cups prepared alfredo sauce |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F. Butter a 9 x 13-inch dish.
2. For topping, combine all ingredients and set aside.
3. For filling, heat oil in a saute pan, add onions and cook for 3 to 4 minutes or until they are soft. Add yellow squash and saute for 3 to 4 minutes. Transfer to large bowl and add remaining ingredients and toss gently. Place mixture into prepared pan. Cover with topping and bake 30 to 35 minutes or until thoroughly heated. Serve.
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