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Eggs Poached in Tomato Sauce 

Turkey Mushroom Casserole

Unseasoned Croutons


  • 1 c. Aunt Millie’s Unseasoned Croutons
  • 8 oz. pappardelle pasta, or other long noodle pasta
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 shallots, diced
  • 8 oz. cremini mushrooms, or white button, or a mix of both
  • ¼ c. dry vermouth
  • 1 Tbsp. flour
  • ½ c. cream
  • ¾ c. chicken broth
  • ¼ tsp. nutmeg
  • 2 c. cooked turkey, cubed
  • 1 Tbsp. butter, melted
  • 1 Tbsp. grated Parmesan cheese

Yield: 8 servings


  1. Preheat oven to 350.
  2. Cook pasta as directed until al dente. Drain. It will finish cooking in the casserole.
  3. Meanwhile, heat the olive oil and butter in a large pan, add the shallots and mushrooms. Saute until the mushrooms are browned slightly.
  4. Add vermouth to the pan, scraping up any bits from the bottom of the pan.
  5. Sprinkle the flour into the pan, whisking constantly. Cook for 2 minutes. Slowly begin adding the cream, whisking constantly, until blended. Add the broth, nutmeg, and turkey, stirring all together.
  6. Combine sauce with pasta, and place into a 9” x 13” baking dish.
  7. Combine the melted butter, Parmesan cheese, and croutons. Sprinkle over the top of the casserole.
  8. Bake for 30 minutes until golden.

Nutrition Information:

Serving Size 1 serving 
Number of Servings 8

Calories 272

Calories from Fat 108 40% DV
Total Fat 12g 18% DV
Saturated Fat 6g 30% DV
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 53mg 18% DV
Sodium 326mg 14% DV
Potassium 54mg 2% DV
Total Carbohydrate 28g 9% DV
Dietary Fiber 2g 8% DV
Sugar 1g
Protein 12g 24% DV

*Percent Daily Values (%DV) are based on a 2,000 calorie diet.

Aunt Millie's