Every month is turkey lover’s month at our house – we cook turkey all year long. We like the choices available for things like turkey salad, turkey soup and turkey casseroles! A favorite is good, old fashioned Turkey Tetrazzini.
Ingredients
1 (8 ounce) package egg noodles
2 tablespoons butter
1/2 Cup sliced mushrooms
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1 teaspoon salt
⅛ teaspoon pepper
½ cup grated Parmesan cheese
1/2 cup Panko
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. If the noodles are too soft they will become mushy.
Step 2
Preheat the oven to 375 degrees
Step 3
While the oven is heating, melt butter in a large heavy skillet, add mushrooms and cook, stirring, for 1 minute. Stir in turkey, condensed soup, sour cream, salt, and pepper.
Step 4
Drain noodles and place in a 9×13-inch baking dish. Pour turkey mixture evenly over the top. Mix the Parmesan and Panko together then Sprinkle over the top.
Step 5
Bake in the preheated oven until sauce is bubbling and the Panko is browned, 20 to 25 minutes.
Option: Green Chile, of course for You Fireheads!
