Sort ingredients
amandab
QR Code
Listen
Pdf
Preheat the oven to 350° convection or 375° conventional.
Cook 1 pound of linguine or spaghetti to al dente per package instructions. Cube or shred about 4 cups of leftover turkey.
Dice 1 small onion, crush four cloves of garlic, and dice two ribs of celery.
Melt one stick of butter (½ cup) over medium heat and add onion, celery, and mushrooms. Cook for about 3-4 minutes until the celery is clearing. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt and ½ teaspoon black pepper.
Add ½ cup flour by sprinkling over the pan. Stir until browning some, about 2 minutes.
Add one 14 oz can of chicken or turkey broth while continuously stirring. Continue to stir, bring to a boil, and when it starts to thicken, add three cups of milk and one cup of shredded or grated Parmesan cheese. Continue to simmer and stir while thickening—about three more minutes.
Remove from heat, and add four cups of cubed or shredded cooked turkey, one pound of cooked pasta, and one cup of frozen peas. Mix well and pour into a 9 by 13 inch baking dish coated with PAM or butter.
Mix one cup of Italian Panko breadcrumbs with ½ cup of shredded or grated Parmesan cheese and sprinkle over the top of the casserole.
Bake for about 35 minutes until golden brown and bubbling.