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Speedy Turkey Tetrazzini




Source of Recipe


Ladies' Home Journal November 2008


Recipe Introduction



Prep: 35 min
Start to Finish: 50 min



Recipe Link: http://www.lhj.com/recipe/turkey/speedy-turkey-tetrazzini/

List of Ingredients




* 8 oz curly egg noodles
* 2/3 cup plain bread crumbs
* 3/4 cup freshly grated Parmesan
* 6 tbsp unsalted butter, melted
* 1-1/8 tsp salt
* 1-1/4 cups sliced white button mushrooms
* 1 cup chopped onion
* 3/4 lb cooked turkey, cut into 3/4-inch cubes
* 1 cup frozen peas, thawed
* 2 cans (14 oz each) low-sodium chicken broth
* 6 tbsp all-purpose flour
* 2 tsp fresh lemon juice
* 1/2 tsp dried thyme



Recipe



1. Cook noodles according to package directions; drain and set aside. Meanwhile, heat oven to 425 degrees F. In a bowl, combine bread crumbs, 1/4 cup cheese, 3 tbsp butter and 1/8 tsp salt; set aside.

2. In a medium saucepan, combine 1 tbsp butter, the mushrooms, onion and remaining 1 tsp salt. Cover and cook over medium-high heat 3 min. Uncover and cook, stirring, 3 min more; transfer to a bowl. Toss in turkey and peas; set aside.

3. For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tbsp butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 min; remove from heat. Stir in remaining 1/2 cup cheese, the lemon juice and thyme. Salt and pepper to taste.

4. In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm. Makes 6 servings.