Description
Six servings of baked leftover-turkey mushroom spaghetti.
Ingredients
Scale
- 12 ounces Dry spaghetti
- 3 cups Cooked roast turkey, shredded
- 12 ounces Cremini mushrooms, sliced
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Low-sodium chicken broth
- 3/4 cup Parmesan, grated
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 375°F and grease a 9-by-13-inch dish. Cook 12 oz spaghetti just shy of package tenderness and drain. Brown 12 oz sliced mushrooms in a large skillet until released liquid evaporates.
- Melt 4 tbsp butter with mushrooms, stir in 1/4 cup flour and cook one minute. Gradually whisk in 2 cups milk and 1 cup broth; simmer until lightly thick. Stir in 3/8 cup of the 3/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper.
- Fold in 3 cups safely stored, already cooked roast turkey and spaghetti. Transfer to dish, sprinkle remaining 3/8 cup Parmesan over top and bake about 25 minutes until bubbling and the reheated turkey/casserole center reaches 165°F.
- Stand five minutes before dividing six provisional portions. Test sauce volume, noodle absorption, dish fit and reheating endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 8-minute pasta, 10-minute sauce and 25-minute bake, with tasks overlapping and five-minute stand; assumes properly stored cooked turkey.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: One sixth of the casserole