Turkey Casserole
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Turkey Casserole
Category
Meat and Poultry
Ingredients
- 2/3 cup panko
- 3/4 cup freshly grated Parmesan, divided
- 4 tablespoons Fustini's Garlic olive oil, divided, plus more for the pan
- Kosher salt
- 1 small yellow onion, chopped
- 1 1/4 cups sliced cremini mushrooms
- 1 garlic clove, minced
- 1 tablespoon Fustini's Tuscan Spice blend
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 2 cups shredded cheddar
- 3 cups cubed cooked turkey
- 8 oz. egg noodles, cooked
- 1 cup frozen peas
- 3 tablespoons freshly chopped parsley, plus more for garnish
- 1 tablespoon lemon juice
- freshly ground black pepper
Ingredients
Directions
- Preheat oven to 425°,. In a medium bowl, combine panko with 1/4 cup Parmesan, and 2 tablespoons of olive oil. Season with salt and set aside.
- In a large saucepan over medium-high heat, heat the remaining olive oil. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add seasoning and garlic and cook for 1 minute. Add flour and cook, stirring, for 1 minute more. Pour stock into the saucepan and bring to a boil.
- Reduce heat 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.
- Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper.
- Brush a 9"-x-13" baking dish with olive oil and scrape the turkey casserole mixture into the dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes. Top with more parsley before serving.
Recipe Note
A delicious way to use leftover Thanksgiving turkey. Substitute your favorite herb-infused olive oil. Adapted from delish.com