Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::6
Yield::1 (9×13-inch) casserole
Ingredients
Oops! Something went wrong. Our team is working on it.
6 tablespoons unsalted butter, divided
1 (8 ounce) package white mushrooms, sliced
1 onion, chopped
2 stalks celery, thinly sliced
3 tablespoons all-purpose flour
3 ½ cups milk
½ (8 ounce) package cream cheese
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
3 cups cubed leftover cooked turkey
1 cup peas
½ (8 ounce) package egg noodles, or more to taste
½ cup grated Parmesan cheese
½ cup bread crumbs
Directions
Heat 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery and cook until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture. Cook, stirring occasionally, until cream cheese is melted and sauce is warmed through, 5 to 10 minutes. Add turkey and peas to sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Set aside.
Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally until cooked through but slightly firm, about 5 minutes. Drain. Mix noodles into turkey mixture and transfer to the prepared baking dish.
Melt and cool the remaining 3 tablespoons butter. Add Parmesan cheese, and bread crumbs and stir until crumbly. Sprinkle over noodle mixture.
Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.