2 c. broad noodles or 4 oz. (125 g) pasta such as fettucine
2 tbsp. butter or margarine
1 medium onion, chopped
1 celery stalk, diced
2 c. sliced, fresh mushrooms
1-½ c. cooked, chunked, leftover turkey
1 - 10 oz. (284 mL) can cream of chicken soup
½ soup can milk
¼ c. fine, dry bread crumbs or crumbled, stale potato chips
Bring 4 qt. of water to a boil in a large pot. Salt lightly, stirring in noodles. Cook 10-to-12 min., stirring occasionally, until noodles are al dente (tender “to the tooth”).
Preheat oven to 300 deg. F. While noodles are cooking, melt butter in large skillet over medium heat, stirring in onion and celery until celery is soft and onion is translucent. Add mushrooms, stirring until tender. Stir in turkey until heated through. Combine condensed soup with milk, adding to mixture in skillet until well combined.
Drain noodles, transferring to lightly greased 2 qt. casserole dish. Cover with turkey mixture and sprinkle with bread or potato chip crumbs. Bake 20 min., until golden. Serves 4.
|Stir onion, celery and mushrooms over medium heat|
|Transfer cooked noodles to lightly greased casserole|
|Pour turkey mixture over noodles. Bake 20 min.|
|Garnish with a sprinkle of parsley flakes|
|Ready for the table!|
Note: You’ll find other Stroganoff recipes indexed under Main Dish.