Creamy turkey casserole topped with bread crumbs and parmesan cheese. The perfect way to use up that leftover turkey!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
1 Can (4 oz.) sliced mushrooms, drained, reserving liquid
1/3 Cup chopped onions
1/4 Cup butter
3 Tablespoons flour
3/4 teaspoon salt
dash of pepper
3 Cups milk and mushroom liquid
1 teaspoon chicken bouillon
2 Cups cooked turkey, cubed
1 8 oz. package egg noodles, medium
grated parmesan cheese
1/2 Cup bread crumbs
2 Tablespoons butter
Preheat oven to 400˚ F and cook noodles according to package directions. Drain noodles.
Saute mushrooms and onion in butter until onions are translucent. Blend in flour and seasonings; add milk and mushroom liquid. Stir constantly over medium head until sauce thickens.
Combine sauce, drained noodles and turkey. Add to 2 quart casserole dish. Top with parmesan cheese and bread crumbs. Dot with butter. Bake at 400˚ F for 20 – 25 minutes or until bubley and internal temperature reaching 165˚.