Turkey Tetrazinni

Looking for a great recipe tonight? Look no further than making a delicious treat for all to enjoy, Turkey Tetrazzini! It is basically nothing more special than your average turkey casserole, but it was named after a famous opera singer from the early nineteenth century! It is sure to fill tummies and makes a great meal for those colder, winter months. With Thanksgiving just around the corner, you can use your turkey leftovers for this dish and it reheats rather well also. If your children do not like mushrooms, you can always make it without them, or make them so small they don't even taste them! You can also create this dish with chicken if you prefer. To complete the meal, simply add a basic side salad and some fresh bread for a cozy and delicious dinner!

Shopping Ingredients:

12 oz. Egg noodles work well or spirals

4 cups of mushrooms (sliced)

1/2 cup of butter

1/4 cup of flour

2 cups of your favorite chicken broth

1/4 cup of heavy cream

1- 1/2 cups of milk

1 cup of peas

3 cups of turkey (chopped)

2/3 cup of Parmesan cheese (make them into 1/3 cups into two different measuring cups)

1/3 cup of shredded Swiss cheese

1/3 cup of bread crumbs

2 tablespoons of lemon juice

Salt/Pepper

1/4 cup of white wine of your choice

Cooking Directions:

Begin by preheating the oven to 375F degrees. Heat up 3 quarts of water on the stove for the pasta noodles to cook in. Using a skillet, heat up the mushrooms, 1/4 cup of butter. Next, stir your flour in and keep the heat at a low setting. Cook while stirring for about three to four minutes. Begin cooking your pasta noodles if your water has begun boiling at this point. Next, get a whisk and in the skillet begin stirring in the milk, heavy cream, chicken broth and the wine you have chosen. Allow this to simmer on very low heat until the pasta noodles are done cooking. Get a large plastic bowl and after draining your pasta noodles that are cooked, toss those into the bowl, with the turkey, the skillet sauce you have been stirring and peas. Toss in those cups of cheeses, and the lemon juice as well. Stir the mixture up until you have a nice glazing on all of it and put in as much salt and pepper as you like. Now, get a casserole dish (three quarts is fine) and ensure that you have already buttered it inside. In a much smaller mixing bowl, mix up the other 1/3 cup of Parmesan cheese and the bread crumbs. Spread that over your casserole and perhaps a bit of butter on parts that appear dry on the top coating. Bake it for 30-40 minutes in the oven and the result will serve five people.