You 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
Instructions:
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.
Tags: casserole recipe, leftover turkey recipes, turkey recipe
