Turkey Tetrazzini with Green Beans and Mushrooms


Dress up egg noodles for the holidays.

Serves 6

8 oz uncooked egg noodles
4 tbsp butter divided
8 oz sliced brown or white mushrooms
1 can (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 c panko bread crumbs
1⁄2 c parmesan cheese

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.