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Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 350° convection or 375° conventional. Coat a 9 by 13 baking dish with PAM of butter.
Step 2
Cook 1 pound of pasta to al dente per package instructions—use Linguine or spaghetti. Cube about 4 cups of leftover turkey.
Step 3
Dice 1 small onion, crush four cloves garlic, dice two stalks celery.
Step 4
Melt one stick butter (1/2 cup) over medium heat. Add onion, celery, and mushrooms if using. Cook 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, 1/2 teaspoon pepper.
Step 5
Add 1/2 cup flour by sprinkling over the pan. Stir until browning some about 2 minutes.
Step 6
Add one 14 oz can chicken broth while continuously stirring. Bring to a boil, and when starting to thicken, add three cups of milk and one cup Parmesan cheese. Continue a light boil and stirring while thickening — about three more minutes.
Step 7
Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a 9 by 13-inch baking dish that has been coated with PAM or butter.
Step 8
Mix one cup Italian Panko breadcrumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.
Step 9
Bake for about 35 minutes until golden brown and bubbling.
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