Turkey Tetrazzini

• 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

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.

egg noodles, butter, flour, mushroom, onion, sherry, cream, leftover gravy, turkey, peas, freshly grated parmesan cheese, swiss cheese, lemon juice, salt, ground nutmeg, fresh breadcrumb, parsley

Taken from www.food.com/recipe/turkey-tetrazzini-408000 (may not work)