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Turkey mornay

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Ingredients/Components

turkey bacon, cut in 1-inch pieces - 1/4 lb
margarine - 1 Tbsp
mushrooms, sliced - 1/4 lb
small onion, chopped - 1 item
flour - 1/4 c
thyme - 1/2 tsp
chicken broth - 2 c
milk - 1 c
twist macaroni, cooked - 2 c
frozen asparagus, thawed and drained - 1 pkg
diced cooked turkey - 1 c
shredded Mozzarella cheese - 8 oz
Parmesan cheese - 1/3 c
pepper - 1 item

How to make turkey mornay:

In a skillet cook and drain bacon; set aside. Add mushrooms and onions to skillet. Saute for 2 to 3 minutes. Stir in flour, thyme and pepper. Cook and stir 1 to 2 minutes. Add broth and milk, stirring. Bring to a boil. Boil until thick. Stir in Parmesan cheese. Simmer 4 minutes. In large bowl place bacon, sauce, macaroni, asparagus, turkey and 1 1/2 cups cheese. Toss lightly. Spoon mixture in lightly greased 2 1/2-quart casserole. Sprinkle with remaining cheese. Cover and refrigerate up to 24 hours. Flavor improves with standing. Bake covered in 350° oven for 50 minutes or until bubbly. Makes 6 servings.

Recipe categories: Breakfast, Main dish, Turkey.

Rating:

2.3

Average rating: 2.3, total votes: 7

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