Ingredients
6
6 servings
- •1 (8 ounce) package egg noodles
- •2 tablespoons butter
- •1 (6 ounce) can sliced mushrooms
- •1 cup chopped onion
- •1/2 cup chopped celery
- •2 cloves garlic
- •1/2 teaspoon Italian seasoning
- •1/4 teaspoon crushed red pepper
- •1/4 cup dry white wine
- •2 cups chopped cooked turkey
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 cup sour cream
- •3/4 cup reduced-sodium broth
- •0.5 cup grated Parmesan cheese
- •1/2 cup sliced almonds (Optional)
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.
- While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
- Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
- Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
- Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
- Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
- Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 387
- Carbohydrate: 30g
- Fat: 20g
- Fiber: 3g
- Protein: 23g
- Sugar: 6g
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