Mushrooms gratin with cream, cheese, French dish julienne

Here’s an excellent way to put your turkey leftovers to good use! If you have peas or corn left over as well, throw them in the skillet along with the other ingredients. A hearty, delicious and affordable meal—what more could you ask for?


(Makes 4 to 6 servings)

  • 3 garlic cloves, crushed
  • 1 cup milk
  • 2 tbsps. vegetable oil
  • 1 onion, chopped
  • 2 tbsps. butter
  • 2 tbsps. flour
  • 1 (8 oz.) package of white or brown mushrooms, quartered
  • 4 cups cooked pasta or egg noodles
  • 1/2 cup diced turkey leftovers
  • Salt and pepper
  • 1-1/2 cups grated cheese (mozzarella, cheddar or Swiss)


1. One hour before you start cooking, mix the garlic and milk together, then refrigerate.

2. Preheat the oven to 375 °F.

3. In a large skillet, heat half of the vegetable oil and sauté the onions for five to seven minutes on low heat, but don’t let them brown.

4. At the same time, melt the butter over low heat in a small pot and add the flour. Cook for one to two minutes while stirring with a whisk. After removing and discarding the garlic from the refrigerated mixture, slowly add the milk and continue to whisk until you obtain a smooth béchamel-like sauce.

5. Remove the onions from the skillet and slightly increase the heat. Add the rest of the vegetable oil and the mushrooms. Sauté for five to seven minutes, until the mushrooms look golden brown.

6. Throw the onions back in the skillet. Add the noodles, turkey and béchamel sauce, and mix well. Remove from heat and season with salt and pepper, to taste.

7. Pour the contents into an oven-safe casserole dish and sprinkle cheese on top.

8. Place the dish in the oven for 15 to 20 minutes, or until the cheese has melted and browned, then serve!.