Turkey Noodle Casserole

Recipe by Southern Lady
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
  • Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
  • Add breast meat and cook, using a wooden spoon to crumble.
  • Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
  • Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
  • Sprinkle with Poultry Season - (I used 1 Tbl.).
  • Cook for 5 minutes and then add wine.
  • Deglaze pan lifting up any drippings or bits.
  • Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
  • Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
  • Taste to adjust seasonings.
  • Preheat broiler to high.
  • Combine drained noodles with turkey sauce.
  • Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
  • Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
  • Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
  • Garnish with parsley.
  • Time took me 20/30, not her 10/20.