Turkey Tetrazzini - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees.
Grease a casserole dish.
Cook noodles according to package for al dente.
Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
Stirring in sherry, cream and leftover gravy.
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.
Pour into prepared casserole pan.
Mix panko, 1/3 cup Parmesan cheese and parsley.
Sprinkle on top of the casserole.
Bake for 30 minutes.