Turkey Casserole

Ingredients:

  • 2/3 cup panko
  • ¾ cup Parmesan (grated, divided)
  • 6 tablespoons butter (divided, plus more for pan)
  • Kosher salt
  • 1 small yellow onion (chopped)
  • 1¼ cups cremini mushrooms (sliced)
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups cheddar (shredded)
  • 3 cups cooked turkey (cubed)
  • 8 ounces egg noodles (cooked)
  • 1 cup frozen peas
  • 3 tablespoons parsley (chopped, plus more for garnish)
  • 1 tablespoon lemon juice
  • Freshly ground black pepper

Directions

Preheat oven to 425° F.

In medium bowl, combine panko with ¼ 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 9x13 inch 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.

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