Speedy Turkey Tetrazzini

By mamacasma

Ingredients

• 8 ounces curly egg noodles
• ⅔ cup plain bread crumbs
• ¾ cup freshly grated Parmesan
• 6 tablespoons unsalted butter, melted
• 1 ⅛ teaspoon salt
• 1 ¼ cups sliced white button mushrooms
• 1 cup chopped onion
• ¾ pound cooked turkey, cut into ¾-inch cubes
• 1 cup frozen peas, thawed
• 2 cans (14 ounces each) low-sodium chicken broth
• 6 tablespoons all-purpose flour
• 2 teaspoons fresh lemon juice
• ½ teaspoon dried thyme

Details

Servings 6

Preparation

Step 1

1. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, heat oven to 425 F. In a bowl, combine bread crumbs, ¼ cup cheese, 3 tablespoons butter and ⅛ teaspoon salt; set aside.
3. In a medium saucepan, combine 1 tablespoon butter, the mushrooms, onion and remaining 1 teaspoon salt. Cover and cook over medium-high heat 3 minutes. Uncover and cook, stirring, 3 minutes more; transfer to a bowl. Toss in turkey and peas; set aside.
4. For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tablespoons butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 minutes; remove from heat. Stir in remaining ½ cup cheese, the lemon juice and thyme. Salt and pepper to taste.
5. In a 13x19-inch baking dish, combine sauce, turkey mixture and noodles; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.