Quick Turkey Tetrazzini

• fresh breadcrumb↗2⁄3 cup
• grated parmesan cheese3⁄4 cup

  (3 oz)

• unsalted butter↗6 tablespoons
• salt↗1 teaspoon
• chopped onion1 cup
• sliced mushrooms1 1⁄4 cups
• cooked turkey, cut in 1-inch cubes (about 2 c)↗3⁄4 lb
• frozen peas, thawed↗1 cup
• chicken broth↗3 3⁄4 cups
• flour↗6 tablespoons
• lemon juice↗2 teaspoons
• dried thyme↗1⁄2 teaspoon
• egg noodles, cooked to instructions↗1⁄2 lb

Step-by-step instructions

1. 1

   Preheat oven to 425°F.

2. 2

   In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.

3. 3

   Season lightly with some salt, set aside.

4. 4

   In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.

5. 5

   Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.

6. 6

   Transfer to bowl; add turkey meat and peas. Mix and set aside.

7. 7

   In same pan, whisk remaining butter and flour to a roux. Add stock, bring to boil, let simmer for some 3 minutes.

8. 8

   Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.

9. 9

   Season with salt and pepper.

10. 10

    Combine sauce with meat and noodles.

11. 11

    Pour in a greased 9x13 pan and top with the breadcrumb mix.

12. 12

    Bake until golden brown and bubbly 13-15 minutes.