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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Turkey leftovers taste fresh and flavorful in this satisfying casserole, the entree for my favorite post-Thanksgiving meal. Mushrooms, celery and thyme give it a familiar, comforting appeal.Dixie Terry, Goreville, Illinois Ingredients:
1/2 pound sliced fresh mushrooms |
1/2 cup chopped celery |
5 tablespoons butter, divided |
2 tablespoons cornstarch |
2 cups 2% milk |
2 cups cubed cooked turkey |
2 cups cooked egg noodles |
1/4 cup chicken broth |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/8 teaspoon white pepper |
1/2 cup dry bread crumbs |
Directions:
1. In a large skillet, saute mushrooms and celery in 3 tablespoons butter until tender. Combine cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened.
2. Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole.
3. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4 servings.
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