Prep 15 mins
Cook 30 mins
Good comforting family food.
- 4 cups sliced mushrooms
- 1 tablespoon water
- 2 teaspoons olive oil
- 1⁄3 cup minced onion
- 2 tablespoons white wine
- 1⁄4 cup flour
- 1 1⁄3 cups milk
- 2 cups chicken broth
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sage
- 1⁄4 cup cream cheese
- 10 ounces egg noodles (cooked and drained)
- 1 cup frozen peas
- 1⁄3 cup grated parmesan cheese
- 2 cups chopped cooked turkey (or chicken, I use leftovers)
- 1⁄3 cup seasoned bread crumbs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- In 2 qt saucepan, cook mushrooms with water and oil for 5 minutes.
- Add onions and wine; cook for 1 minute.
- Add flour and stir for 2 minutes.
- Slowly add milk, broth, thyme, sage, and cream cheese; cook for 3 minutes.
- Heat oven to 375°F.
- In lg bowl, combine mushroom sauce, noodles, peas, Parmesan and turkey.
- Spoon into a greased 3-quart casserole dish.
- Top with breadcrumbs, sprinkle with salt and pepper.
- Bake for 30 minutes, or until bubbly.
We all loved this recipe!! So creamy and tasty. I did add a little more onions, salt and pepper. Delicious!!! Thanks Inez ; )
I made this casserole for our November Food Fest at work. It smelled terrific while I was cooking it up; I had doubled the recipe since it mentioned 4 servings but doubling it made quite a awful lot! I made the recipe the night before and stored in the frig until the a.m., when I baked it before going to work. I used everything exactly as stated in the recipe; although I ended up cooking it twice as long because of the quantity and I used canned peas instead of frozen. I had thick-thick slices of oven browned turkey from the deli and cubed that. I think I'd cut them even smaller next time. I expected the sauce to be thicker -- maybe I need to check my proportions once again. But it cooked up really good, a little runnier than I expected. The final product looked yummy and tasted really good -- and the crowd seemed to like it as an alternative to the usual! I will save this one -- I imagine it's great for leftover turkey.
MizzNezz, I'm only going to write a comment about this recipe because I changed it so much due to the fact that I made it with only a few of the ingredients on hand and also reduced the amount of liquid significantly. I began by melting 3 TBS of butter and combining it with the flour (in Step #3). I added almost an entire can of chicken broth, used only 1/2 cup of milk, about 1 tsp each snipped fresh thyme and sage, the cream cheese, and salt and pepper to taste. Then I combined the sauce with the turkey, noodles, peas, and parmesan cheese. I didn't use the bread crumbs, but instead covered with aluminum foil and baked in the oven for 35 minutes. My supper was a sure winner! Without the aid of your recipe I would not have served such a delightful supper tonight. Thank you again MizzNezz for yet another fabulous meal!