Turkey Tetrazzini with Green Beans and Mushrooms
Summary
 | |
| Yield | |
|---|---|
| Prep Time | 30 minutes |
Description
Dress up egg noodles for the holidays.
Ingredients
- 8 oz uncooked egg noodles
- 4 T butter, divided
- 8 oz sliced brown or white mushrooms
- 1 cn (10.5 oz.) condensed cream of mushroom soup, undiluted
- 1 c Milk
- 1⁄2 c low-fat sour cream
- 2 c (about 1 pound) diced cooked turkey
- 1 cn (14.5 oz.) libby’s french style green beans, drained
- 1 c panko bread crumbs
- 1⁄2 c parmesan cheese
Instructions
Heat oven to 350°F. Cook noodles following package directions; drain. While noodles are cooking, melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms; cook about 5 minutes or until browned. Add soup, milk and sour cream; stir until blended. Gently mix in turkey, green beans and cooked pasta; transfer to a 2-quart casserole dish. Melt remaining butter; mix with bread crumbs and cheese and sprinkle evenly over casserole. Place in oven about 10 minutes or until casserole is heated through and browned on top.
