Turkey Tetrazzini with Peas
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 12 ounces egg noodles
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sliced cooked mushroom
- 1 small onion, peeled, halved and sliced
- 1⁄4 cup dry sherry (or vermouth or dry white wine)
- 1⁄2 cup cream
- 4 cups leftover gravy, I used Savory Turkey Gravy With Mushrooms and Onions
- 3 cups coarsely chopped cooked turkey
- 1 1⁄2 cups peas
- 2⁄3 cup freshly grated parmesan cheese (divided into 1/3 and 1/3 cups)
- 1⁄2 cup shredded swiss cheese
- 1 tablespoon lemon juice
- salt and pepper
- ground nutmeg
- 1⁄2 cup fine fresh breadcrumb (or panko)
- 1 tablespoon chopped fresh parsley
directions
- Preheat oven to 350 degrees.
- Grease a casserole dish.
- Cook noodles according to package for al dente.
- Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
- Stirring in sherry, cream and leftover gravy.
- In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.
- Pour into prepared casserole pan.
- Mix panko, 1/3 cup Parmesan cheese and parsley.
- Sprinkle on top of the casserole.
- Bake for 30 minutes.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey