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Categories:
olive oil butter onion stalks celery mushrooms garlic red cherry pepper ground turkey tomatoes white beans chicken broth heavy cream flour paprika oregano basil fresh parsley egg noodles Parmesan cheese onions
Viewed: 81 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 1 red cherry pepper, minced
- 1 13 lbs ground turkey
- 14 ounces diced fire-roasted tomatoes
- 15 ounces small white beans
- 1 cup chicken broth
- 12 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon paprika
- 12 teaspoon oregano
- 12 teaspoon basil
- 3 tablespoons fresh parsley, minced
- 8 ounces egg noodles
- 12 cup shredded parmesan cheese
- 12 cup French-fried onions
Method
- Preheat oven to 375 degrees.
- Begin heating water for egg noodles.
- In large skillet, heat oil and butter over medium-high heat.
- Saute onions and celery (salt and pepper to taste) until soft (5-6 min.).
- Add mushrooms, saute until mushrooms begin to sweat (3-4 min.)
- Add garlic and red pepper, saute until fragrant (1 min.).
- Remove from pan and set aside.
- To pan add turkey, breaking up as it cooks.
- Cook until no longer pink.
- Add reserved onion mixture, tomatoes, and beans.
- Stir to mix, cook until bubbling.
- When water is boiling, add egg noodles (1 teaspoons salt) and cook as directed (7-8 min.
- ).
- Whisk together chicken broth, cream, flour, paprika, oregano, basil, and parsley.
- Heat in small pot until simmering, stirring frequently.
- Add sauce to turkey mixture, mix thoroughly and heat through.
- When noodles are done, drain, do not rinse, return to pot.
- Add turkey and sauce mixture, stir well.
- Pour mixture into a greased, deep casserole dish.
- Top with parmesan then fried onions.
- Bake 20-25 minute or until bubbly and top is lightly browned.
