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Leftover Turkey Casserole

For the Noodles:
8 ounces rotini pasta (cooked very al dente in salted water)

For the Cream Sauce (Extra Sauce Version):
2 tablespoons olive oil
3 tablespoons all-purpose flour
3 cups whole milk
¾ teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
1 small onion, finely chopped
8 oz sliced mushrooms
2 teaspoons Dijon mustard
1 teaspoon dried parsley (optional)
1 ¼ cups shredded fresh cheddar cheese

For the Casserole:
1 ½ to 2 cups cooked leftover turkey, chopped
¾ cup frozen green peas
¾ cup shredded fresh cheddar cheese
For the Breadcrumb Topping:
3 tablespoons olive oil
1 cup breadcrumbs (plain or Italian seasoned)
2 tablespoons grated Parmesan cheese
1 large pinch salt (adjust to taste)
Serving Suggestions (Optional):
Chopped fresh parsley

Instructions:

1. For the Noodles:
Cook 8 ounces of rotini in salted water until very al dente (slightly undercooked).
Drain the pasta well and transfer to a casserole dish. Set aside.
2. Prepare the Mushrooms:
Place 8 0unces of sliced mushrooms in a microwave-safe bowl and microwave on high for 4 minutes.
After microwaving, drain the excess water from the mushrooms.
3. For the Extra Cream Sauce:
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and microwaved mushrooms to the onions and cook for another 1-2 minutes, stirring frequently.
Once the garlic and mushrooms are fragrant, add 3 tablespoons of all-purpose flour to the onion mixture. Stir constantly and cook until no visible uncooked flour remains, about 1 minute.
Gradually whisk in 3 cups of milk, a little at a time, ensuring the mixture stays smooth.
Stir in 2 teaspoons of Dijon mustard, mixing it well into the sauce.
Bring the sauce to a simmer over medium heat, whisking until thickened and bubbling.
Season the sauce with ¾ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon of dried parsley (if using).
Remove from heat and whisk in 1 ¼ cups of shredded cheddar cheese until melted and smooth.
4. For the Casserole:
Pour the prepared extra cheese sauce over the very al dente rotini in the casserole dish.
Add 1 ½ to 2 cups of chopped leftover turkey and ¾ cup of frozen green peas. Stir until all the ingredients are evenly mixed and coated in the sauce.
Spread the mixture evenly in the casserole dish.
Preheat the oven to 350°F (175°C) and bake for 15 minutes while preparing the topping.
5. For the Breadcrumb Topping:
In a small bowl, mix 3 tablespoons of olive oil with 1 cup of breadcrumbs, 2 tablespoons of Parmesan cheese, and a pinch of salt. Stir until the breadcrumbs are fully coated.
6. To Serve:
After 15 minutes of baking, remove the casserole from the oven. Sprinkle ¾ cup of shredded cheddar cheese over the top, followed by the breadcrumb mixture.
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 3-5 minutes, garnish with chopped fresh parsley if desired, and serve warm.