Prep 10 mins
Cook 30 mins
Turn leftover turkey and one of the season’s fresh vegetables into this easy version of a classic dish.
- 1⁄2 lb broccoli, broken in florets with stalks chopped
- 1 cup fine egg noodles (about 2 oz/60g)
- 2 tablespoons butter
- 1 1⁄4 cups sliced mushrooms (1/4 lb.)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon dry sherry
- 1⁄2 teaspoon dry mustard
- salt & freshly ground black pepper
- 1⁄2 lb thin slices cooked turkey or 1⁄2 lb cooked chicken (about 6) or 1⁄2 lb cooked duck (about 6)
- 1⁄4 cup freshly grated parmesan cheese
- Cook broccoli just until it becomes tender and is still bright green. Drain well. In pot of boiling water, cook noodles and drain well.
- Meanwhile, in medium saucepan, melt butter over medium heat and cook mushrooms for 2 minutes. Blend in flour and cook for 2 minutes longer. Remove from heat and gradually stir in milk. Cook over medium heat, whisking, until sauce is thick and smooth. Stir in sherry, mustard, and salt and pepper to taste. Stir in cooked noodles.
- Arrange broccoli in bottom of 6-cup baking dish and place turkey slices on top. Pour sauce with noodles over and sprinkle evenly with Parmesan. Cover with foil and refrigerate.
- About 30 minutes before heating, remove casserole from refrigerator and bring to room temperature. Bake, uncovered, in 350°F oven for about 20 minutes or until hot, bubbly and lightly browned. Makes 2 servings.
- Canadian Living.