(8-12 servings)
Ingredients:
1 large Yellow Onion, medium dice
1 large Green Pepper, medium dice
8 tbsp. Butter, divided
½ tbsp. Pressed Garlic
1 lb. Sliced Mushrooms
6 tbsp. All Purpose Flour
2 cups Chicken Broth
½ cup Dry White Wine
1 ½ cups Heavy Whipping Cream
1 pkg. (12 oz.) Egg Noodles, cooked al dente
3 cups Leftover Turkey
1 tbsp. Dry Parsley
1 ½ tsp. Salt
¾ tsp. Black Pepper
½ cup Grated Parmesan Cheese
1 cup Panko Bread Crumbs
Directions:
In a 4 to 5 quart sauté pan, place 6 tbsp. of butter, the diced onions and green peppers over medium-high heat for 5 to 10 minutes. Add and cook the garlic for a couple of minutes before adding the sliced mushrooms. Continue to cook this mixture for another 5 to 10 minutes remembering to stir often. Slowly add the flour stirring constantly for about 2 minutes. While still stirring, slowly add the chicken broth and cook another 2 minutes. Then add the wine as you continue to stir. Mixture should be thickening. To this add the cream and continue heating to a boil while stirring. Reduce heat to medium-low and continue cooking until mixture has thickened enough to coat a spoon. Take a 9x13 baking dish and use 1 tbsp. to coat. Now add the cooked noodles through Parmesan cheese to the hot mixture and combine before pouring into the baking dish. In a small sauce pan, melt the last tbsp. of butter; add the cup of bread crumbs and mix. Top the casserole with the bread crumbs and place in a pre-heated 375 degree oven uncovered for 30 to 35 minutes or until hot, bubbly and nicely browned. Let rest 10 minutes before serving.
Note: If you are not into mushrooms, try adding some vegetable of
your liking. Frozen mixed vegetables would be an easy
substitute for the mushrooms. Just cook them about 2 minutes
less than the package recommends before you add them to the
mixture.
Ideas for Future Efforts
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