Be the first to Leftover cooked turkey shines in this casserole featuring pasta, filberts/hazelnuts, and mushrooms. It's fast, easy, and bakes in 30 minutes. Feel free to use cooked chicken instead of turkey.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 pound butter
- 1/2 pound mushrooms, sliced
- 3-1/2 tablespoons flour
- 1 cup milk
- 1 cup half-and-half
- Salt and freshly ground pepper to taste
- 1/4 teaspoon celery seed
- 2 cups noodles, cooked and drained
- 2 cups coarsely diced cooked turkey
- 5 thin slices of Bermuda onion, separated into rings
- 1/2 lemon, sliced very thin
- 1/3 cup sliced or chopped filberts, toasted
- 1/2 teaspoon paprika
Preparation:
Preheat the oven to 350 degrees F.
Melt 2 tablespoons of the butter and saute the mushrooms in it until tender.
Melt 4 tablespoons of the butter and blend in the flour. Gradually stir in the milk and the half-and-half. Bring to a boil, stirring. Add the mushrooms and season with salt and pepper to taste.
Add the celery seed to the noodles and place half of them in a greased shallow casserole. Top with the turkey and half of the mushroom sauce. Add remaining noodles and arrange the onion rings and lemon slices over the top. Pour the remaining sauce over all. Dot with the remaining butter and sprinkle with the filberts and paprika.
Bake for 30 minutes, or until hot and bubbly.
Yield: 6 servings
Source: The New York Times Cookbook by Craig Claiborne (Harper & Row)
Reprinted with permission.
Melt 2 tablespoons of the butter and saute the mushrooms in it until tender.
Melt 4 tablespoons of the butter and blend in the flour. Gradually stir in the milk and the half-and-half. Bring to a boil, stirring. Add the mushrooms and season with salt and pepper to taste.
Add the celery seed to the noodles and place half of them in a greased shallow casserole. Top with the turkey and half of the mushroom sauce. Add remaining noodles and arrange the onion rings and lemon slices over the top. Pour the remaining sauce over all. Dot with the remaining butter and sprinkle with the filberts and paprika.
Bake for 30 minutes, or until hot and bubbly.
Yield: 6 servings
Source: The New York Times Cookbook by Craig Claiborne (Harper & Row)
Reprinted with permission.
