Quick Turkey Tetrazzini

By Gina-4

From Martha Stewart Living Omnimedia

A breadcrumb topping adds texture to this creamy casserole, which combines turkey, noodles, peas, and mushrooms.

Ingredients

• 2/3 cup(s) fresh breadcrumbs
• 3/4 cup(s) (about 3 ounces) finely grated Parmesan cheese
• 6 tablespoon(s) unsalted butter, melted
• 1 teaspoon(s) salt, plus more for seasoning
• 1 cup(s) chopped onion
• 1 1/4 cup(s) sliced mushrooms
• 3/4 pound(s) cooked turkey, cut into 1-inch cubes (about 2 cups)
• 1 cup(s) frozen peas, thawed
• 3 3/4 cup(s) homemade or low-sodium canned chicken stock
• 6 tablespoon(s) all-purpose flour
• 2 teaspoon(s) freshly squeezed lemon juice
• 1/2 teaspoon(s) dried thyme
• Ground pepper
• 1/2 pound(s) curly egg noodles, cooked according to package directions

Preparation

Step 1

1.Preheat oven to 425 degrees F. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
2.In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9- by 13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.