Ingredients

The following ingredients have 4 Servings
  • 12 ounces uncooked spaghetti about 2/3 of a package (broken in half)
  • 3 tablespoons butter
  • ½ cup minced yellow onion
  • 2 teaspoons minced garlic (4 cloves)
  • ½ pound white mushrooms (sliced)
  • ½ cup all-purpose flour
  • 2 cups turkey or chicken broth (+ a little more if sauce is too thick)
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 cups shredded leftover turkey
  • 1 cup frozen peas
  • 1 4- ounce can of diced olives
  • 2 cups shredded Mozzarella cheese divided
  • ½ cup shredded Parmesan cheese
  • 1 cup panko breadcrumbs
  • 3 tablespoons melted butter
  • Fresh parsley for garnish if desired

Instruction

  • Preheat oven to 350 degrees F.
  • Cook the spaghetti in a large pot of boiling, salted water to just al dente (should still have a good “bite” to it). Drain and set aside.
  • Meanwhile, in a large pot, melt 3 tablespoons of butter over medium low heat. Add onions and garlic and cook until onions are tender, about 3-4 minutes. Add mushrooms and cook until tender; another 3-4 minutes.
  • Sprinkle flour over the onions and mushrooms and whisk together until coated. Cook until golden; 1-2 minutes. Add the chicken broth and whisk together until smooth. Bring to a simmer and continue cooking until the mixture thickens; 2-3 minutes. Season with salt and pepper. **If sauce seems too thick, add a little milk or broth.
  • Stir in sour cream, 1 1/2 cups of grated mozzarella cheese and 1/2 cup grated Parmesan cheese until cheese is melted, then stir in the cooked spaghetti, turkey, peas and olives.
  • Pour the casserole into an 11x7-inch baking dish. Sprinkle the remaining ½ cup of Mozzarella on top of the spaghetti.
  • Mix together breadcrumbs with 3 tablespoons melted butter and sprinkle evenly over the casserole.
  • Bake in the preheated oven for about 20-25 minutes or until golden and bubbly.
  • Let stand for 10 minutes before serving.
  • Garnish with fresh minced parsley.