Recipe

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• 6 oz egg noodles
• 2 tbsp butter
• 1 onion, chopped
• 1 1/2 cups sliced mushrooms
• 1 stalk celery, chopped
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken stock
• 1 1/2 cups carnation evaporated milk (regular, 2%, or fat-free)
• 3/4 tsp poultry seasoning or 3/4 tsp dried thyme
• 1/4 tsp ground nutmeg
• salt and pepper
• 2 cups cooked turkey, diced
• 1 cup peas (fresh or frozen )
• 1 1/2 cups gruyere cheese, grated
• 3/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped

• 1 Cook noodles in a lare amount of boiling salted water. Drain and transfer to a greased 13x9-inch baking dish, cutting long noodles to make serving easier.
• 2 In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes.
• 3 Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper.
• 4 Cook stirring often, for 5 minutes, or until thickened. (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
• 5 Top with cheese breadcrumbs and parsley. Bake in a preheated 350F oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.
• 6 TIPS: Tetrazzini can be assembled, covered and refrigerated several hours before baking.