Second-Hand Rose Turkey Casserole

Ingredients

• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped celery
• 5 tablespoons butter, divided
• 2 tablespoons cornstarch
• 2 cups 2% milk
• 2 cups cubed cooked turkey
• 2 cups cooked egg noodles
• 1/4 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon white pepper
• 1/2 cup dry bread crumbs

Directions

• In a large skillet, saute mushrooms and celery in 3 tablespoons
• butter until tender. Combine cornstarch and milk until smooth; stir
• into mushroom mixture. Bring to a boil over medium heat, stirring
• constantly. Cook for 1 minute or until thickened.
• Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour into
• a greased 2-qt. baking dish. Melt remaining butter; toss with bread
• crumbs. Sprinkle over casserole.
• Bake, uncovered, at 375° for 20-25 minutes or until heated
• through. Yield: 4 servings.