Preheat oven to 350 convection or 375 conventional.
Cook one pound of pasta to al dente per package instructions. Use linguine or spaghetti. Cube 4 cups of leftover turkey. White meat preferred.
Dice 1 small onion, crush four cloves garlic, dice two stalks celery.
Melt one stick butter (1/2 cup) over medium heat. Add onion and celery and cook about 3-4 minutes until clearing. Add mushrooms with celery if using. Add the four cloves of crushed garlic and cook one more minute. Add one teaspoon salt, 1/2 teaspoon pepper.
Add 1/2 cup flour. Stir until browning some about 2 minutes.
Add one 14 oz can chicken broth while continuously stirring bring to boil and when starting to thicken, add three cups milk and one cup shredded Parmesan cheese. Continue a light boil and stirring while thickening. About three more minutes.
Remove from heat, add four cups cubed turkey, one pound cooked pasta, one cup of frozen peas. Mix well and transfer to a nine by 12-inch baking dish.
Mix one cup Italian Panko bread crumbs with 1/2 cup shredded Parmesan cheese and sprinkle over the top of the casserole.
Bake for about 35 minutes until golden brown and bubbling.
You can use light or dark meat. I prefer cubed but shredded is OK.
This recipe moves a bit fast. Please read and understand the recipe before starting.
Use pasta of your choice, but spaghetti or linguine are preferred.
This is an easy recipe to cut in half. Adjust the servings under the ingredient list. It will do the calculations for you but the instructions will not adjust. You can handle that.
I skipped the mushrooms as usual due to family food allergies. Toss about 1 cup in with the celery if you wish.
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