- 8
- Average
- 25 mins
- 30 mins
- 10 mins
- Budget Friendly
0/5
(0 Votes)
Ingredients
- 6 oz [175 g] egg noodles
- 2 tbsp[30 mL] butter
- 1 onion, chopped
- 1 1/2 cup [375 mL] sliced mushrooms
- 1 stalk celery, chopped
- 2 tbsp[30 mL] All Purpose Flour
- 1 1/2 cups[375 mL] chicken stock
- 1 1/2 cups[375 mL] Regular, 2% or Fat Free Evaporated Milk
- 3/4 tsp 4 mL] poultry seasoning or dried thyme
- 1/4 tsp[1 mL] ground nutmeg
- salt and pepper
- 2 cups[500 mL] diced cooked turkey
- 1 cup[250 mL] frozen or fresh peas
- TOPPING:
- 1 1/2 cups[375 mL] grated Gruyère cheese
- 3/4 [175 mL] breadcrumbs
- 2 tbsp[30 mL] chopped fresh parsley
Preparation
Step 1
Cook noodles in a large amount of boiling salted water. Drain and transfer to a greased 13- by 9-inch (3 L) baking dish, cutting long noodles to make serving easier.
In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes. Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper. Cook, stirring often, for 5 minutes, or until thickened (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
Top with cheese, breadcrumbs and parsley. Bake in a preheated 350ºC (180ºC) oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.