Turkey Pasta Casserole with Asparagus and Cheddar Cheese

Haeger Medium BakerYou can use mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well.

You Will Need:
8 ounces mini penne pasta or similar shape
6 Tablespoons butter
6 Tablespoons flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 bunch green onions, thinly sliced
1 1/2 Cups chicken broth
2 Cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
cooked asparagus, cut in 1-inch pieces, about 2 cups
3 Cups diced cooked turkey
8 ounces shredded Sharp Cheddar cheese
1 Cup soft bread crumbs
1 Tablespoon melted butter

Grease a 9×13-inch baking dish. Heat oven to 350°.
Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender.
Add garlic and green onion; sauté for 1 minute longer.
Stir in flour until well blended.
Stir in chicken broth, cooking until thickened.
Stir in milk; continue cooking, stirring frequently, until thickened and hot.
Add seasonings, asparagus, and turkey; heat through.
Stir in cheese and cook until melted.
Stir in the cooked drained pasta and pour into the prepared baking dish.
Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top.
Bake for 30 to 35 minutes, or until hot and bubbly.

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