3 cups cooked turkey (or chicken), shredded or diced
1-1/2 cup green peas (you can use frozen; I prefer canned extra small peas)
1 cup grated Monterey Jack cheese
1 cup grated Parmesan cheese
Salt and pepper, to taste
Extra broth for thinning (just in case)
1 cup panko bread crumbs
Instructions
Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
While the pasta is cooking, heat butter over medium-high heat in a large pot. Add garlic and saute for a couple of minutes.
Add mushrooms and salt, then saute for a couple more minutes.
Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
Sprinkle in flour, then stir the mixture for another couple of minutes.
Pour in the broth and stir, cooking for another few minutes until the sauce thickens.
Reduce heat to medium low.
Cut cream cheese into pieces and add it to the pot. Stir it to melt. (Note, the cream cheese may not melt entirely at first; no worries, it will eventually.)
Add the leftover turkey, the peas and the cheeses. Stir to combine, taste and add salt and pepper as needed.
Add the cooked spaghetti and stir it to combine.
Splash in more broth as needed; you want the mixture to have a little extra moisture as the pasta will soak some of it up while in the oven. If it's a little soupy, that's fine! Add up to 1 more cup of liquid if you think it needs it.
Pour the mixture into a large baking dish and sprinkle the top with panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
Enjoy!
(You can make this ahead and refrigerate overnight. I take it out and let it come to room temperature before placing in the oven. It may take a few minutes longer to reheat if it has been refrigerated.)
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-turkey-tetrazzini-recipe/