Turkey Tetrazzini Serves 6
Ingredients
8 oz. (about 4 cups) Wide or Extra Wide Egg Noodles, uncooked
Vegetable cooking spray
2 cups low-sodium chicken broth
2 cups diced, boneless, skinless, cooked turkey
12 oz. mushrooms, thinly sliced
1 small onion, peeled and thinly sliced
1/4 cup chopped fresh parsley
1 bay leaf
1 cup milk
2 tbsp. cornstarch
4 tbsp. dry bread crumbs
1 tsp. olive or vegetable oil
2 tbsp. grated Parmesan cheese

Preparation
Cook pasta. While pasta is cooking, heat oven to 350° F. Lightly spray an 11x 7-inch baking dish with vegetable spray. Combine chicken broth, turkey, mushrooms, onion, parsley and bay leaf in a 2-quart saucepan over medium heat. Heat to boil, cover pot and cook 5 minutes.

Stir milk and cornstarch together in a small bowl until the cornstarch is dissolved. Stir milk mixture into the saucepan. Heat to boiling, stirring constantly. Reduce heat to simmering. Simmer, covered, 3 minutes. Remove from heat.

Drain pasta and return to pot when cooked. Remove bay leaf and pour sauce over pasta until noodles are coated with sauce. Transfer mixture to the prepared baking dish.

Mix bread crumbs, oil and Parmesan cheese together. Sprinkle mixture over pasta. Bake until crumbs are golden brown and edges are bubbling, about 20 minutes. Serve hot.