Every month is turkey lover’s month at our house – we cook turkey all year long. We like the choices available for things like turkey salad, turkey soup and turkey casseroles! A favorite is good, old fashioned Turkey Tetrazzini.
1 (8 ounce) package egg noodles
2 tablespoons butter
1/2 Cup sliced mushrooms
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1 teaspoon salt
⅛ teaspoon pepper
½ cup grated Parmesan cheese
1/2 cup Panko
Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. If the noodles are too soft they will become mushy.
Preheat the oven to 375 degrees
While the oven is heating, melt butter in a large heavy skillet, add mushrooms and cook, stirring, for 1 minute. Stir in turkey, condensed soup, sour cream, salt, and pepper.
Drain noodles and place in a 9×13-inch baking dish. Pour turkey mixture evenly over the top. Mix the Parmesan and Panko together then Sprinkle over the top.
Bake in the preheated oven until sauce is bubbling and the Panko is browned, 20 to 25 minutes.