Turkey Tetrazzini
Ingredients
- 6 oz (175 g) egg noodles
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 1 1/2 cups (375 mL) sliced mushrooms
- 1 stalk celery, chopped
- 2 tbsp (30 mL) Robin Hood® All Purpose Flour
- 1 1/2 cups (375 mL) chicken stock
- 1 1/2 cups (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3/4 tsp (4 mL) poultry seasoning or dried thyme
- 1/4 tsp (1 mL) ground nutmeg
- salt and pepper
- 2 cups (500 mL) diced cooked turkey
- 1 cup (250 mL) frozen or fresh peas
- Topping:
- 1 1/2 cups (375 mL) grated Gruyère cheese
- 3/4 cup (175 mL) breadcrumbs
- 2 tbsp (30 mL) chopped fresh parsley
Directions
Step 1:
Cook noodles in a large amount of boiling salted water. Drain and transfer to a greased 13- by 9-inch (3 L) baking dish, cutting long noodles to make serving easier.
Step 2:
In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes. Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper. Cook, stirring often, for 5 minutes, or until thickened (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
Step 3:
Top with cheese, breadcrumbs and parsley. Bake in a preheated 350ºC (180ºC) oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.
Tip
Tetrazzini can be assembled, covered and refrigerated several hours before baking.