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Thanksgiving Day-After: Turkey-Mushroom Casserole *

Source of Recipe


My own version



List of Ingredients



• 2 cups uncooked egg noodles
  
• 1 can condensed cream of mushroom soup
  
• ½ to 1 cup sour cream
  
• ½ cup milk (approx.)
  
• 1 to 2 cups sliced mushrooms
  
• 1 Tbsp butter
  
• ½ cup peas (optional)
  
• ¼ cup sliced celery
  
• 2 cups shredded cooked turkey
  
• Salt, pepper, and Cajun seasoning to taste, as desired
  
• 1/3 cup dry bread crumbs
  
• 1/3 cup butter, melted
  






Instructions



1. Bring water for pasta to a boil. In the meantime, place the 1 tablespoon of butter in a skillet and sauté the mushrooms until just tender. Cook the pasta in the boiling salted water until just tender. Drain.
   
   
2. Return cooked pasta to the pan and stir in the cream of mushroom soup, sour cream, milk, cooked mushrooms, peas, celery, and cooked turkey. Season to taste with the seasonings. Blend well and turn into a 9x13-inch casserole dish.
   
   
3. Combine the butter and the bread crumbs and sprinkle over the casserole.
   Bake, uncovered, in a 350° oven for about 40 minutes or until top is lightly browned and casserole is bubbly and heated through.