A comforting casserole of turkey, pasta, mushrooms, and creamy white wine sauce topped with golden cheese.
# What You'll Need:
→ Protein & Pasta
01 - 3 cups cooked turkey, shredded or diced
02 - 12 ounces spaghetti or linguine
→ Vegetables
03 - 8 ounces cremini or white mushrooms, sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 cup grated Parmesan cheese
12 - 1 cup shredded mozzarella or Gruyère cheese
→ Liquids
13 - 1/2 cup dry Chardonnay or other dry white wine
14 - 1 cup low-sodium chicken or turkey broth
→ Seasonings
15 - 1/2 teaspoon dried thyme
16 - 1/4 teaspoon freshly grated nutmeg
17 - 1/2 teaspoon kosher salt, plus more to taste
18 - 1/4 teaspoon black pepper
→ Topping
19 - 1/2 cup panko breadcrumbs
20 - 2 tablespoons unsalted butter, melted
21 - 2 tablespoons grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9-by-13-inch baking dish.
02 - Boil spaghetti in salted water until just al dente. Drain and set aside.
03 - Melt 4 tablespoons butter in a large skillet over medium heat. Add onions and sauté for 2 minutes. Add mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in garlic and cook for 1 more minute.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
05 - Gradually whisk in white wine, scraping up any browned bits, and simmer for 2 minutes.
06 - Add broth, whole milk, and heavy cream, whisking until smooth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
07 - Stir in dried thyme, nutmeg, kosher salt, and black pepper. Remove from heat.
08 - Add cooked turkey, peas if using, and drained pasta. Toss thoroughly to coat. Mix in Parmesan and mozzarella or Gruyère cheeses.
09 - Transfer the mixture evenly to the prepared baking dish.
10 - Combine panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl; sprinkle evenly over the casserole.
11 - Bake for 25 to 30 minutes until the casserole is bubbly and golden on top. Let rest for 10 minutes before serving.
