A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients.
Ingredients
- butter: 3 Tbsp
- white mushrooms: 1 pack (8 ounce pack, sliced)
- onion: 1 piece (chopped)
- stalks celery: 2 piece (sliced)
- all-purpose flour: 3 Tbsp
- ½ cups milk: 3 piece
- cream cheese: 0.5 pack (8 ounce pack)
- Worcestershire sauce: 1 Tbsp
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.25 tsp
- ground nutmeg: 0.25 tsp
- leftover cooked turkey: 3 cups (cubed)
- peas: 1 cup
- egg noodles: 0.5 pack (8 ounce pack, to taste)
- Parmesan cheese: 0.5 cup (grated)
- bread crumbs: 0.5 cup
- butter: 3 Tbsp (melted)
Metric Conversion
Stages of cooking
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Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
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Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
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Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
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Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.
