Turkey Casserole

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

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

DIRECTIONS

1. 1.Preheat oven to 425°. In medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt.
2. 2.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. 
3. 3.Reduce eat 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. 
4. 4.Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper. 
5.  5.Brush 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. 
6. 6.Top with more parsley before serving.