Norma's Turkey and Mushroom Casserole
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3 to 4
turkey, cut into 1/2 inch pieces
onion or 3 shallots, sliced
button mushrooms, halved or quartered
(14 1/2 ounce) diced tomatoes, undrained
dried thyme leaves
cheese puff topping (recipe next)
1/2 stick butter, cut up
sharp cheddar cheese, diced (a little over 1/2 cup)
Preheat your oven to 400 for cheese puffs.
Meanwhile, melt butter in large skillet over medium heat and add turkey and onions.
Cook until onions are clear; about 3 minutes and add mushrooms. Cook and stir for 5 minutes.
Add tomatoes, flour and thyme and cook and stir until blended and bubbly.
Lower heat and cover to keep warm.
Heat water, butter and salt in small saucepan over hight heat to a full rolling boil.
Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
Place flour mixture in mixer bowl with flat beater.
Turn to speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition.
Stop and scrape bowl and turn mixer to speed 4 and beat about 15 seconds and add cheese.
Turn mixer speed to sir and mix about 10 seconds and set aside.
Pour the warm filling into a 2 quart casserole dish sprayed with non stick cooking spray.
Spoon topping into 4 mounds on top of filling.
Place in oven and bake for 35 to 45 minutes or until pastry is puffed and browned and filling is bubbly.
Serve hot with your favorite salad.
Last Updated: Sat, Nov 26, 2011