Total Time
1 Hour
Serving Size
6 Servings
⅓
cup flour
1
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
3
tablespoons butter or margarine, divided
1/2
cup chopped onion
1/2
cup sliced celery
1/2
cup chicken broth
1 1/4
cup half-and-half cream
6
ounces egg noodles, cooked and drained
1
cup frozen tiny peas, thawed
1
cup frozen corn kernels, thawed
2
teaspoons chipped fresh thyme
1/2
cup fresh herbed panko
1/4
cup grated Parmesan cheese
1
Heat oven to 375ºF. In plastic bag, add flour. Cut cutlets into ¾-inch chunks; add to bag, shaking to coat.
2
In large, deep non-stick skillet, melt 2 tablespoons butter over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally. Add turkey; cook 5 minutes, stirring occasionally. Add chicken broth; cook 2 minutes. Add half-and-half cream; simmer, uncovered, 5 minutes or until sauce has thickened.
3
Stir in noodles, peas, corn and thyme. Transfer mixture to greased 9 x 13-inch baking dish. Melt remaining 1 tablespoon butter. Combine panko, cheese and melted butter; sprinkle over top of casserole.
4
Bake 25 to 30 minutes or until crumbs are golden brown and mixture is bubbly.
Calories
390
Protein
28g
Carbohydrates
34g
Fiber
4g
Sugars
3g
Fat
16g
Cholesterol
65mg
Sodium
390mg
Saturated Fat
11g