Turkey Tetrazzini

Ingredients

3 Tablespoons Olive Oil
8 Ounces Mushrooms, thinly sliced
3/4 Teaspoon Salt
1/2 Teaspoon Black Pepper
8 Ounces Egg Noodles
1/2 Cup Grated Parmesan Cheese
2 Cups Shredded Swiss Cheese
4 Cups Cubed, Cooked, Boneless, Skinless Turkey
1 Small Onion, minced
3 Tablespoons Butter
2 Tablespoons Flour
16 Ounces Chicken Broth
1 Cup Half and Half
3 Tablespoons Dry Sherry

Instructions

Heat Chicken Broth to a boiling point. Heat half and half until very hot. (Do not boil) Cook the noodles according to package directions and drain well. Heat the oven to 350 degrees. Heat oil in large skillet over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Add the butter to the pan and cook until melted. Stir in the flour and cook 1 minute. Gradually stir in the hot broth, stirring constantly until smooth. Heat to boiling. Stir in the half and half and the sherry. Add turkey and the salt and pepper. Stirring frequently, cook over low heat for 10 minutes. Spray a 2 1/2 quart casserole with Pam. Arrange half the noodles on the bottom. Cover with 1/2 of the turkey mixture. Repeat layers. Top with the Swiss cheese. Bake until heated through, about 0 to 12 minutes. Let stand 5 to 10 minutes before serving.