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Turkey Tetrazzini with Green Beans and Mushrooms

 

Ingredients

  • 8 oz uncooked egg noodles
  • 4 T butter, divided
  • 8 oz sliced brown or white mushrooms
  • 1 cn (10.5 oz.) condensed cream of mushroom soup, undiluted
  • 1 c Milk
  • ½ c low-fat sour cream
  • 2 c (about 1 pound) diced cooked turkey
  • 1 cn (14.5 oz.) libby’s french style green beans, drained
  • 1 c panko bread crumbs
  • ½ c parmesan cheese

Cooking Instructions

  1. Heat oven to 350°F. Cook noodles following package directions; drain.
  2. While noodles are cooking, melt 1 tablespoon butter in a large skillet over medium-high heat.
  3. Add mushrooms; cook about 5 minutes or until browned.
  4. Add soup, milk and sour cream; stir until blended.
  5. Gently mix in turkey, green beans and cooked pasta; transfer to a 2-quart casserole dish.
  6. Melt remaining butter; mix with bread crumbs and cheese and sprinkle evenly over casserole.
  7. Place in oven about 10 minutes or until casserole is heated through and browned on top.

 

This Recipe Provided by Libby’s
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