Turkey Noodle Bake
4 ounces of egg noodles
1/4 cup of flour
one 4 ounce can of mushroom stems and pieces, drained, liquid reserved,
and chopped
2 chicken bouillon cubes
Salt and pepper to taste
1/2 teaspoon of sage
2 cups of diced cooked turkey
3/4 cup of grated sharp Cheddar cheese
1/2 cup of bread crumbs
2 tablespoons of butter
Cook noodles in boiling, salted water following package directions;
drain.
Blend flour with enough reserved mushroom liquid to make paste. Mix
remaining mushroom liquid with enough water to make 2 cups; place in
saucepan and heat. Gradually blend in flour paste, stirring constantly.
Add bouillon cubes, salt, pepper and sage. Cook, stirring constantly
until mixture boils. Reduce heat and simmer for 1 minute, stirring
occasionally. Add mushrooms.
Preheat oven to 350ºF.
Place half the noodles in bottom of buttered 2 quart casserole dish.
Cover with half the turkey, then half the sauce. repeat layers, ending
with sauce. Sprinkle with grated cheese and bread crumbs; dot with
butter. Bake for 30 - 40 minutes or until browned and bubbly. Serves 6 |
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