Ingredients

• 12 ounces egg noodles
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup sliced cooked mushroom
• 1 small onion, peeled, halved and sliced
• 1/4 cup dry sherry (or vermouth or dry white wine)
• 1/2 cup cream
• 4 cups leftover gravy, I used Savory Turkey Gravy With Mushrooms and Onions
• 3 cups coarsely chopped cooked turkey
• 1 1/2 cups peas
• 2/3 cup freshly grated parmesan cheese (divided into 1/3 and 1/3 cups)
• 1/2 cup shredded swiss cheese
• 1 tablespoon lemon juice
• salt and pepper
• ground nutmeg
• 1/2 cup fine fresh breadcrumb (or panko)
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 350 degrees.

2. Grease a casserole dish.

3. Cook noodles according to package for al dente.

4. Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.

5. Stirring in sherry, cream and leftover gravy.

6. In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.

7. Pour into prepared casserole pan.

8. Mix panko, 1/3 cup Parmesan cheese and parsley.

9. Sprinkle on top of the casserole.

10. Bake for 30 minutes.