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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This one-dish pasta dish is a great way to use turkey leftovers. Combine cooked egg noodles with mushrooms, chopped celery, peas, diced turkey and lightly seasoned cream sauce. Sprinkle with Gruyere cheese, breadcrumbs and parsley and bake - delicious!! Ingredients:
6 ounces egg noodles |
2 tablespoons butter |
1 onion, chopped |
1 1/2 cups sliced mushrooms |
1 stalk celery, chopped |
2 tablespoons all-purpose flour |
1 1/2 cups chicken stock |
1 1/2 cups carnation evaporated milk (regular, 2%, or fat-free) |
3/4 teaspoon poultry seasoning or 3/4 teaspoon dried thyme |
1/4 teaspoon 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 tablespoons fresh parsley, chopped |
Directions:
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.
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