Prep Time 15 minutes Cook Time 10 minutes
Since this recipe can be prepared in less than 30 minutes, it is a healthy alternative to takeout food. I can prepare this meal in less time than it takes to pick up a pizza. It is my ace card on busy nights as I get the kids out the door to basketball practice. This dish is versatile: vary the vegetables and cheese to your family favorites, try broccoli and Swiss cheese, or a mild cheddar and corn. Tip: Any leftover meat can be substituted for the cooked turkey, or feel free to quickly sauté chicken or turkey cutlets.
by Mary King
What you'll need
- 3 cups cooked turkey breast, cut into bite-sized pieces
- 1/2 pound egg noodles, cooked
- 1 1/2 cups grated Gruyere cheese
- 1 1/2 cups broccoli
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 cup bread crumbs
- 1/4 cup flour
- 2 shallots, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Notes:
Serves 4
How to make it
- Preheat oven to 350° F. Place the cooked egg noodles into a 10x7 inch casserole dish. Whisk together the flour and 1/2 cup of the chicken broth, set aside.
- Place the olive oil in a large skillet and heat over medium heat. Add the shallots and garlic, cook stirring until soft, about one minute.
- Add the flour/ broth mixture to the pan, stir to mix together. Add the remaining chicken broth, milk, nutmeg, thyme, lemon zest, salt and pepper, cooked turkey, and peas.
- Pour the sauce over the noodles and use a spoon to mix together and smooth out the top. Sprinkle on the Gruyere cheese and bread crumbs. Bake in the oven until casserole bubbles and the top crust is browned--about 8 to 10 minutes.
