Turkey Tetrazzini with Green Beans and Mushrooms
4 tablespoons butter, divided
8 ounces sliced mushrooms
1 can (10.5 oz.) condensed cream of mushroom soup
1 cup milk
1/2 cup sour cream
2 cups cooked diced turkey
1 can (14.5 oz.) Libby's French Style Green Beans, drained
8 ounces egg noodles, cooked
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese
1. Preheat oven to 400°F.
2. In large skillet, melt 1 tablespoon butter over medium-high. Add mushrooms; cook 5 minutes, stirring occasionally. Add soup, milk and sour cream; stir until blended. Gently mix in turkey, green beans and cooked pasta; transfer to 2-quart casserole dish.
3. Melt remaining butter; mix with bread crumbs and cheese. Sprinkle evenly over casserole.
4. Bake 10 minutes or until casserole is heated through and browned on top.