Turkey Noodle Casserole

Ingredients

4 cups (1 L) cubed cooked Turkey

6 oz (200 g) Spinach Noodles

2 cups (500 mL) sliced Mushrooms

¼ cup (50 mL) Butter or Margarine

¼ cup (50 mL) Flour

Dash Salt, Pepper

Dash Nutmeg

1 cup (250 mL) Turkey Broth

½ cup (125 mL) Table Cream

½ cup (125 mL) Milk

1 tbsp (15 mL) Parmesan Cheese

½ tbsp (7 mL) Sherry

Topping:

3 tbsp (45 mL) toasted slivered almonds

1 tbsp (15 mL) Parmesan cheese

Directions

Cook noodles, drain and set aside. Melt 1 tbsp (15 mL) butter in sauce pan and lightly sauté mushrooms. Romove mushrooms and set aside. Add remaining butter and melt. Add flour, salt, pepper and nutmeg. Heat 1 minute. Gradually add broth, cream and milk. Cook, stirring constantly until sauce thickens. Cook 2 minutes. Remove from heat and add cheese and sherry. Divide cooked noodles among 8 individual casserole dishes. Top with cooked turkey. Add mushrooms. Divide sauce among 8 dishes. Combine topping ingredients and sprinkle over sauce. Bake at 350°F (180°C) 20-30 minutes.

Tip

To reduce the fat content and calories in this recipe, use a lighter cream.

Nutritional Information
Per serving

Calories: 330

Protein: 24.5 g

Fat: 14.5 g

Carbohydrates: 24.4 g

Serves: 8