Turkey-Filbert Casserole

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • ½ pound mushrooms, sliced
  • tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup light cream
  • Salt and freshly ground black pepper
  • ¼ teaspoon celery seeds
  • 2 cups noodles, cooked and drained
  • 2 cups coarsely diced cooked turkey
  • 5 thin slices of Bermuda onion, separated into rings
  • ½ lemon, sliced very thinly
  • cup sliced or chopped filberts, toasted
  • ½ teaspoon paprika


    1. Preheat oven to moderate (350°F.).

    2. Melt two tablespoons of the butter and sauté the mushrooms in it until tender.

    3. Melt four tablespoons of the butter and blend in the flour. Gradually stir in the milk and the cream. Bring to a boil, stirring. Add the mushrooms and season with salt and pepper to taste.

    4. Add the celery seeds to the noodles and place half of them in a greased shallow casserole. Top with the turkey and half of the mushroom sauce. Add remaining noodles and arrange the onion rings and lemon slices over the top.

    5. Pour the remaining sauce over all. Dot with the remaining butter and the filberts and sprinkle with paprika. Bake for thirty minutes, or until hot and bubbly.