Total Time
35mins
Prep 20 mins
Cook 15 mins

Another fast and good meal from Martha Steward's Kid magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
  3. Season lightly with some salt, set aside.
  4. In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
  5. Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
  6. Transfer to bowl; add turkey meat and peas. Mix and set aside.
  7. In same pan, whisk remaining butter and flour to a roux. Add stock, bring to boil, let simmer for some 3 minutes.
  8. Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
  9. Season with salt and pepper.
  10. Combine sauce with meat and noodles.
  11. Pour in a greased 9x13 pan and top with the breadcrumb mix.
  12. Bake until golden brown and bubbly 13-15 minutes.
Most Helpful

This is a great dish to take care of leftovers. My husband doesn't like onion or mushroom, so I modified the recipe. I got the bread crumb mixture and the pasta ready. In a pot I heated up the stock (I used potato stock that I had made from the potato peelings created making mashed potatoes for Thanksgiving) and added the seasonings and cheese and a little butter. I mixed the flour in some water and stirred it in. Then I added spinach (had no peas) and the pasta and turkey. I also added 5 minutes at the end on broil to give the top a nice brown crispiness. YUM!

MahnaMahna November 28, 2008

Better then Thanksgiving! Loved this and so easy to prepare. It is a truly special recipe that stands through the years. I didn't change anything other then add celery, cause that was what was on the counter, and used chicken instead of turkey too. I halved this recipe, and was easy to do so. Fresh mushrooms really added a special touch, and quite lovely to enjoy as a family or just because you want to. Thank you so much!

Andi of Longmeadow Farm November 02, 2008

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