Ingredients
6
6 servings
- •3 tablespoons butter
- •1 (8 ounce) package white mushrooms, sliced
- •1 onion, chopped
- •2 stalks celery, thinly sliced
- •3 tablespoons all-purpose flour
- •3 ½ cups milk
- •½ (8 ounce) package cream cheese
- •1 tablespoon Worcestershire sauce
- •1 ½ teaspoons salt
- •¼ teaspoon ground black pepper
- •¼ teaspoon ground nutmeg
- •3 cups cubed leftover cooked turkey
- •1 cup peas
- •½ (8 ounce) package egg noodles, or more to taste
- •½ cup grated Parmesan cheese
- •½ cup bread crumbs
- •3 tablespoons melted butter
Instructions
- Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
- Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
- Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
- Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 548
- Carbohydrate: 38g
- Fat: 28g
- Fiber: 3g
- Protein: 36g
- Sugar: 11g
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