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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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    4 servings

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

  • 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.
Nutrition Facts
1-1/2 cups: 479 calories, 24g fat (13g saturated fat), 126mg cholesterol, 1038mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 31g protein.

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