3 slices OSCAR MAYER® Lower Sodium Bacon, roughly chopped
1 medium (OR 1/2 large) yellow onion, finely chopped
1 basket (8 oz.) button mushrooms, cleaned and sliced
1/2 cup white wine
1 cup chicken stock
1/2 cup milk, half-and-half, or cream
1 lb cooked turkey breast, cubed into bite-sized pieces
1/2 lb wide egg noodles
1/4 cup plain or Italian bread crumbs
1/4 cup shredded mozzarella cheese
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Let's Make It
Brown bacon in deep skillet over med-high heat until cooked, about 5 minutes. Add onions and cook 2-3 minutes. Lower heat to medium, and add mushrooms; continue cooking for another 5 minutes.
Once onions have browned and mushrooms have cooked down, add white wine to deglaze pan, scraping up all bits of bacon, onions, and mushrooms off the bottom and sides of the pan. Reduce liquid by half, and then add chicken stock and milk. Bring mixture to a bubble, then add turkey; cover pan with lid and warm through for about 5 minutes. Preheat broiler oven, and move rack into top position.
Meanwhile, cook egg noodles to just under al dente texture, about 3-4 minutes. Drain well, and add to pan, stirring to coat. Pour into casserole dish; top with cheese and bread crumb mixture. Put under broiler just long enough for top to get browned and crunchy, about 3 minutes. Serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.