Baked Turkey Casserole
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2/3 cup (165 mL) fresh breadcrumbs – or dried, that is up to you
3/4 cup (185 mL) finely grated Parmesan cheese, (about 3 ounces)
6 Tbsp (90mL) unsalted butter, melted
1 cup (250 mL) chopped onion – small dice
1 cup (250 mL) sliced mushrooms - fresh
1 cup (250 mL) frozen peas, thawed
3 cups (750 mL) chicken stock – homemade or tetra pack
4 Tbps all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried thyme
1 package (400 g) curly egg noodles - cooked according to package directions

Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 Tbsp butter. Season with salt; set aside. Cook the noodles according to the package directions and set aside. Toss with a little olive oil to help keep the noodles from sticking. In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and a big pinch of salt and cook, stirring occasionally, for 3- 5 minutes. Transfer to a bowl and add Lou’s Turkey and defrosted peas. Set aside. In same pan, add the remaining butter, and flour. Stir until well combined. Add the stock and bring to a boil, whisking well, then turn down to a simmer, cooking for 3-5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese, and season with salt and pepper to taste. Combine sauce, turkey, and cooked noodles in a buttered 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.