Ingredients
- 1/2 pound sliced fresh mushrooms
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper (optional can use more)
- 1/2 teaspoon dried thyme (rubbed)
- 4 tablespoons butter (divided, 2 tablespoons melted)
- 2 tablespoons cornstarch
- 1 to 2 teaspoons chicken bouillion granules
- 2 cups whole milk (or half and half cream)
- 300 grams cooked turkey (2 1/2 cups cubed)
- 200 grams dry egg noodles (about half of a 375 gram package)
- 1/4 cup chicken broth
- 1/2 teaspoon seasoned salt (or to taste)
- 1/4 teaspoon fresh ground black pepper (or to taste)
- 1/2 cup bread crumbs (dry)
How to Make
-
Step 1: In a large skillet melt 2 tablespoons of butter, add in mushrooms and celery, garlic, thyme and cayenne, saute for about 3 minutes or until softened.
-
Step 2: In a bowl combine the cornstarch and milk or light cream and bouillion granules until smooth, then stir into mushroom mixture; bring to a simmer over medium heat, stirring constantly, then simmer for 1-2 minutes or until thickened.
-
Step 3: Stir in the cooked turkey, cooked noodles, broth, seasoned salt and pepper; mix until well combined and heated through.
-
Step 4: Pour into a greased 2-quart baking dish.
-
Step 5: Mix the remaining 2 tablespoons of melted butter with breadcrumbs; sprinkle over casserole.
-
Step 6: Bake, uncovered in a preheated 375 degree F oven for 20-25 minutes or until heated through.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.