Cooklist AI

Creamy Turkey and Mushroom Casserole

Name: Creamy Turkey and Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/4 cup all-purpose flour; 3 cups cooked turkey, diced; 1 cup frozen peas; 1/2 cup Italian style breadcrumbs; 3 teaspoons minced garlic; 6 tablespoons unsalted butter, divided; 16 ounces penne pasta; 1 cup diced yellow onion; 12 ounces button mushrooms, sliced; 1 1/2 cups low-sodium chicken broth; 2 cups half and half; 1 cup grated parmesan cheese; cooking spray; 2 tablespoons chopped parsley

This creamy turkey and mushroom casserole combines diced cooked turkey, mushrooms, and peas with pasta, baked in a rich and savory sauce topped with golden breadcrumbs. Perfect for repurposing leftover turkey, this dish offers a hearty and tasty meal for the whole family.



45 min

TOTAL TIME

620

CALORIES

$2.10

PER SERVING

Ingredients

14 INGREDIENTS

8 SERVINGS

1/4 cup all-purpose flour

3 cups cooked turkey

diced

1 cup frozen peas

1/2 cup italian style breadcrumbs

3 tsp minced garlic

6 tbsp unsalted butter

12 oz button mushrooms

sliced

1 1/2 cups low-sodium chicken broth

2 cups half and half

1 cup grated parmesan cheese

cooking spray

2 tbsp fresh parsley

chopped

Directions

11 STEPS

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Preheat the oven to 350°F (180°C). Coat a 9x13-inch baking dish with cooking spray.

Cook penne pasta according to package directions in a pot of salted water until al dente. Drain and set aside.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add diced onion and sauté for 3-4 minutes until softened.

Add sliced mushrooms to the skillet and cook for another 5 minutes until they are tender and browned.

Stir in minced garlic and cook for 30 seconds. Then add the flour, stirring constantly for 1 minute.

Whisk in the chicken broth and half and half to the skillet. Bring the sauce mixture to a simmer, cooking for 3-4 minutes or until thickened.

Remove the sauce from heat and mix in 3/4 cup of grated parmesan cheese until well blended and melted. Set aside the remaining 1/4 cup for later use.

In a large bowl, combine the cooked penne pasta, diced turkey, and frozen peas. Pour the mushroom sauce over the mixture and toss to coat evenly.

Transfer the pasta mixture to the prepared baking dish.

Melt the remaining 2 tablespoons of butter and mix it with the Italian breadcrumbs. Sprinkle this mixture over the pasta, followed by the reserved 1/4 cup of grated parmesan cheese.

Bake for 25-30 minutes or until the breadcrumb topping is golden brown. Let the casserole rest for 5 minutes before sprinkling with chopped parsley and serving.

Health Info

Macros

58g

CARBS

23g

FAT

46g

PROTEIN

Allowed on these diets

LACTOSE FREE

Contains these allergens

MILK