- 1 (8 ounce) package dry spaghetti
- 7 tablespoons butter, divided
- 1 cup sliced mushrooms
- 1/4 cup chopped onions
- 1/2 teaspoon chopped garlic
- 5 tablespoons all-purpose flour
- 2 cups Swanson® Chicken Broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon freshly ground black pepper
- 3 cups diced cooked turkey
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style panko bread crumbs
- 2 tablespoons chopped fresh parsley, or to taste
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain well. Keep warm.
- Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
- Mix the Swanson(R) Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
- Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
- Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
- Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.
05/12/2018
recipepes.com
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