Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 479
  • Fat:
  • 24 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 126 mg
  • Sodium:
  • 1038 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 2 g
  • Protein:
  • 31 g

Secondhand Turkey

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

SERVINGS

4

CATEGORY

Main Dish

METHOD

Baked

PREP

30 min.

COOK

20 min.

TOTAL

50 min.

INGREDIENTS

  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 5 tablespoons butter, divided
  • 2 tablespoons cornstarch
  • 2 cups 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

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.
    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. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4 servings.

Printed from tasteofhome.com May 16, 2008

Copyright Reiman Media Group, Inc © 2008