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.