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Turkey Tetrazzini

Libby with Lemony Thyme
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 8 ounces egg noodles
  • 8 ounces fresh mushrooms sliced
  • 1 onion diced
  • 4 Tbl. butter
  • 2 Tbl. flour
  • 1 cup milk
  • 1 cup chicken or turkey broth
  • 2 Tbl. dry white wine
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cups cooked turkey cubed
  • 1 cup frozen green peas
  • 1 2.25- ounce can sliced ripe olives drained
  • sea salt
  • freshly cracked pepper

For crumb topping...

  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup crushed cracker crumbs

Instructions
 

  • Preheat oven to 350 degrees. Butter a 2 quart casserole dish.
  • Cook egg noodles according to package instructions. Reserve.
  • Sauté mushrooms and diced onion in 1 Tbl. butter until mushrooms have released their liquid. Remove from pan and reserve.
  • Melt 2 Tbl. butter in sauté pan over medium heat. Dust with flour and whisk until bubbly. Stir in milk and broth. Bring mixture to a boil, stirring continuously for 2-3 minutes. Remove from heat, stir in 1/4 cup Parmesan cheese. Season with salt & pepper to taste.
  • In a large bowl combine cooked noodles, mushroom/onion mixture, cream sauce, cubed turkey, green peas, and sliced olives. Pour into buttered casserole dish.
  • In a small bowl combine 1/4 cup Parmesan cheese, 1/4 cup cracker crumbs, and1 Tbl. melted butter. Sprinkle on top of casserole.
  • Bake for 30 minutes or until bubbly and top is golden.