Ingredients
1/2 pound sliced fresh mushrooms1/2 cup chopped celery5 tablespoons butter, divided2 tablespoons cornstarch2 cups 2% milk2 cups cubed cooked turkey2 cups cooked egg noodles1/4 cup chicken broth1 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon white pepper1/2 cup dry bread crumbs
Preparation
In a large skillet, saute mushrooms and celery in 3 tablespoons butter until tender. Combine cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened.
Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole.
Bake, uncovered, at 375° for 20-25 minutes or until heated through.
