Print
Description
A creamy and comforting pasta casserole made with leftover turkey, mushrooms, and a rich cheese sauce.
Ingredients
- 12 oz pasta (linguine or fettuccine)
- 2 cups cooked turkey, shredded or diced
- 8 oz mushrooms, sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms and sauté until tender, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream.
- Bring to a simmer and cook until thickened, about 5 minutes.
- Remove from heat and stir in Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Combine cooked pasta, turkey, and cheese sauce in a large bowl. Transfer to a greased baking dish.
- Sprinkle mozzarella cheese and breadcrumbs on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with parsley if desired and serve warm.
Notes
- Use rotisserie chicken if you don’t have turkey.
- Add peas or spinach for extra vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American