Turkey Casserole
Ingredients
- 2/3 c. panko
- 3/4 c. freshly grated Parmesan, divided
- 6 tbsp. butter, divided, plus more for pan
- Kosher salt
- 1 small yellow onion, chopped
- 1 1/4 c. sliced cremini mushrooms
- 1/4 c. all-purpose flour
- 4 c. low-sodium chicken stock
- 2 c. shredded cheddar
- 3 c. cubed cooked turkey
- 8 oz. egg noodles, cooked
- 1 c. frozen peas
- 3 tbsp. freshly chopped parsley, plus more for garnish
- 1 tbsp. lemon juice
- Freshly ground black pepper
Instructions
- Preheat oven to 425°. In medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt.
- In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into saucepan and bring to a boil.
- Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted.
- Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper.
- Brush a 9"-x-13" baking dish with butter and scrape turkey casserole mixture into dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.
- Top with more parsley before serving.
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