A breadcrumb topping goes perfectly with this light casserole, which combines turkey, noodles, peas, and mushrooms.
1cuppanko bread crumbs
8Tbsp.butter, melted, divided
2Tbsp.minced fresh parsley
Minced zest of 1 lemon
1teaspoonsalt, plus more for seasoning
2cupsBaby Portabella mushrooms, sliced
3cupscooked turkey, cut into 1-inch cubes
12oz.frozen peas, thawed, drained
4cupshomemade or low-sodium canned chicken stock
2teaspoonsfreshly squeezed lemon juice
2cupssharp cheddar cheese, I use Tillamook
2Tbsp.fresh thyme, or 2 tsp. dried
16oz.Fusilli pasta, or your favorite noodles, I use DeLallo
Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, parmesan cheese, parsley, lemon, and 3 Tbsp. butter. Season with salt; set aside.
In a medium saucepan over medium-high heat, toss 1 Tbsp. butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas.
In same pan, whisk stock, remaining 4 Tbsp. butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and cheddar cheese. Season with salt and pepper.
Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 25 minutes. Serve warm.