Turkey Noodle Casserole

By Mary King

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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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Ready In: 25 minutes
Yield: 4 servings

1/2 pound egg noodles, cooked
1/4 cup flour
1 1/2 cups chicken broth
2 tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
1/2 cup milk
1/4 teaspoon nutmeg
1 teaspoon dried thyme
1/2 teaspoon grated lemon zest
Salt and pepper, to taste
3 cups cooked turkey breast, cut into bite-sized pieces
1 1/2 cups broccoli
1/2 cup bread crumbs
1 1/2 cups grated Gruyere cheese

1. Preheat oven to 350 degrees. 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.
2. 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 preheated 350 degree oven until casserole bubbles and the top crust is browned--about 8 to 10 minutes.