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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 can(s) 10.75 oz turkey gravy |
5 tablespoon(s) butter, divided |
1/4 cup(s) chopped carrot |
3 tablespoon(s) chopped onion |
3 cup(s) cubed cooked turkey or chicken, at least |
2 tablespoon(s) dry white wine, optional |
2 tablespoon(s) flour |
1 teaspoon(s) fresh lemon juice |
1/8 teaspoon(s) freshly grated nutmeg |
1/2 cup(s) frozen peas |
garlic powder |
3 cup(s) hot cooked pasta of choice |
3/4 cup(s) milk |
2 tablespoon(s) olive oil |
packaged grated italian cheese blend |
salt & pepper |
6 ounce(s) white mushrooms, sliced |
Directions:
1. Cook noodles of choice while you prepare sauce, so that they are hot when you're ready to assemble the casserole.
2. Heat oven to 350/375 F and spray a 2-quart baking dish with cooking spray. Set aside.
3. Heat 2 Tblsp butter and olive oil in large skillet on medium to medium high heat. Add mushrooms, onions and carrots. Saute 5 minutes; add frozen peas and saute a few minutes more (maybe 5?) until mushrooms have released liquid, peas are thawed and onions are translucent but not browned. Remove veggies from pan, set aside and keep warm.
4. To pan, add 3 T butter for sauce. When melted & sizzling, add flour and stir constantly until smooth and bubbling. Cook 1 minute at boil. Add nutmeg, milk and can (or jar) of turkey (or chicken) gravy. Cook, stirring occasionally, until well blended and thickened. Taste and add wine, lemon juice, garlic powder, salt and pepper to taste. Stir in cooked vegetables.
5. Toss hot cooked noodles with a little butter or olive oil & parmesan cheese (or Italian cheese blend). Pile into baking dish. Top pasta with cubed poultry. Pour sauce over all and sprinkle with Italian cheese.
6. Bake 15-20 minutes (30 minutes if you have the patience) until well heated through. With serving spoon, dig all the way to bottom of dish for each serving.
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