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Ingredients Jump to Instructions ↓

  1. 12 ounces egg noodles

  2. 1 tablespoon butter

  3. 1 tablespoon flour

  4. 1 cup sliced cooked mushroom

  5. 1 small onion , peeled, halved and sliced

  6. 1/4 cup dry sherry (or vermouth or dry white wine)

  7. 1/2 cup cream

  8. 4 cups leftover gravy, I used Savory Turkey Gravy With Mushrooms and Onions

  9. 3 cups coarsely chopped cooked turkey

  10. 1 1/2 cups peas

  11. 2/3 cup freshly grated parmesan cheese (divided into 1/3 and 1/3 cups)

  12. 1/2 cup shredded swiss cheese

  13. 1 tablespoon lemon juice

  14. salt and pepper

  15. ground nutmeg

  16. 1/2 cup fine fresh breadcrumb (or panko)

  17. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Grease a casserole dish.

  3. Cook noodles according to package for al dente.

  4. Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.

  5. Stirring in sherry, cream and leftover gravy.

  6. In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.

  7. Pour into prepared casserole pan.

  8. Mix panko, 1/3 cup Parmesan cheese and parsley.

  9. Sprinkle on top of the casserole.

  10. Bake for 30 minutes.

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