Ingredients:

  • 12 oz (340g) Wide Egg Noodles
  • 4 cups (600g) Leftover Turkey, shredded or cubed
  • 8 oz (225g) Cremini mushrooms, sliced thick
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp (56g) Unsalted butter
  • 1/4 cup (30g) All-purpose flour
  • 2 cups (475ml) Chicken or Turkey broth (Low sodium)
  • 1 cup (240ml) Heavy cream
  • 4 oz (115g) Full-fat cream cheese, softened
  • 1 can (10.5 oz) Condensed Cream of Mushroom Soup
  • 1/2 cup (50g) Frozen peas
  • 1 tsp Dried thyme
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 tbsp (28g) Butter, melted
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (180°C). Boil a large pot of salted water. Add the egg noodles and cook for 2 minutes less than the al dente package directions. Drain and set aside.
  2. Melt 4 tbsp butter in a large skillet over medium high heat. Add sliced mushrooms and cook for 5-7 minutes until they are browned and the liquid has evaporated. Add diced onion and cook until translucent, followed by minced garlic and 1 tsp thyme, stirring for 30 seconds until the aroma fills the room.
  3. Sprinkle 1/4 cup flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in 2 cups broth and 1 cup heavy cream until the mixture begins to simmer and thicken.
  4. Whisk in 4 oz softened cream cheese and the can of mushroom soup. Stir until the cream cheese is completely melted and the sauce is uniform.
  5. Turn off the heat. Gently fold in the 4 cups shredded turkey, the 1/2 cup frozen peas, and the cooked noodles. Season with 1 tsp salt and 1/2 tsp pepper.
  6. Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly to ensure every corner gets that sauce coverage.
  7. In a small bowl, mix 1/2 cup panko, 1/2 cup parmesan, and 2 tbsp melted butter. Sprinkle this over the casserole. Bake at 350°F (180°C) for 25-30 minutes until the top is golden and the edges are vigorously bubbling. Top with fresh parsley before serving.