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6 oz175 gegg noodles
2 tbsp30 mLbutter
1 1/2 cups375 mLsliced mushrooms
1stalk celery, chopped
2 tbsp30 mLRobin Hood® All Purpose Flour
1 1/2 cups375 mLchicken stock
1 1/2 cups375 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
3/4 tsp4 mLpoultry seasoning or dried thyme
1/4 tsp1 mLground nutmeg
salt and pepper
2 cups500 mLdiced cooked turkey
1 cup250 mLfrozen or fresh peas
1 1/2 cups375 mLgrated Gruyère cheese
3/4 cup175 mLbreadcrumbs
2 tbsp30 mLchopped fresh parsley
1 : Cook noodles in a large amount of boiling salted water. Drain and transfer to a greased 13- by 9-inch (3 L) baking dish, cutting long noodles to make serving easier.
2 : In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes. Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper. Cook, stirring often, for 5 minutes, or until thickened (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
3 : Top with cheese, breadcrumbs and parsley. Bake in a preheated 350ºC (180ºC) oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.
Tetrazzini can be assembled, covered and refrigerated several hours before baking.
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