Happy Holidays from our family to yours!
We took a short break from Foodie to get stuffed and we can’t wait to share the amazing recipes we’ve been trying from delish.com.
Todays Selection is Turkey Casserole
Turkey casserole is a great way to use up some leftover turkey as well as any lingering veggies. The buttery crumb top is completely addicting and makes this our favorite casserole that we look forward to all year.YIELDS: 6 SERVINGS PREP TIME:0 HOURS 15 MINS TOTAL TIME:1 HOUR 0 MINS
2/3 c. panko
3/4 c. freshly grated Parmesan, divided
6 tbsp. butter, divided, plus more for pan
1 small yellow onion, chopped
1 1/4 c. sliced cremini mushrooms
1/4 c. all-purpose flour
4 c. low-sodium chicken stock
2 c. shredded cheddar
3 c. cubed cooked turkey
8 oz. egg noodles, cooked
1 c. frozen peas
3 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. lemon juice
Freshly ground black pepper
Preheat oven to 425°. In medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt.
In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt.
Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into 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 butter and scrape turkey casserole mixture into dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.
Top with more parsley before serving.