Turkey Tetrazzini Casserole

Ingredients

• 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
• 4 tablespoons light butter (unsalted)
• 2 cups mushrooms, sliced (fresh or canned)
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 2 cups reduced-sodium chicken broth
• 1 1/2 cups skim milk
• 4 cups chopped cooked turkey
• 1 cup peas (frozen)
• 2 tablespoons grated Parmesan cheese

Method

1. 1 Preheat oven to 400°F and grease a 9x9-inch baking dish. Cook pasta in boiling water until tender, removing it 2 minutes early.
2. 2 Melt butter in a saucepan over medium heat. Add mushrooms and thyme, cooking until softened, about 5 minutes.
3. 3 Stir in flour until blended. Whisking constantly, slowly add chicken broth and milk. Bring to a boil, then simmer until thickened, about 5 minutes.
4. 4 Add turkey, toasted almonds, frozen peas, and cooked pasta to the sauce. Mix gently.
5. 5 Pour mixture into the baking dish and sprinkle with Parmesan cheese. Bake for 25-35 minutes until bubbling and golden.
6. 6 Let cool for 15 minutes before serving.