Leftover Turkey Casserole
from the holiday kitchen of Sharmagne Leland-St. John
3 cups uncooked penne pasta
1-15 ounce can cream of chicken soup
1 ⅓ cup milk
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup shredded mozzarella cheese
3 cups cooked turkey
1 cup frozen peas
Fresh parsley, chopped for garnish
½ cup bread crumbs
2 tablespoons butter, melted
Preheat oven to 375 ° F.
Lightly grease a 9’’ x 13” casserole dish and set aside.
Cook pasta al dente according to package directions, drain and set aside.
In a large bowl, add cooked pasta, soup, milk, seasonings, turkey, peas
and ½ cup of the shredded cheese. Stir to combine.
Transfer the mixture to the prepared casserole dish. Sprinkle with the
remaining shredded cheese.
To make the topping, melt the butter and stir in the bread crumbs.
Sprinkle topping in an even layer on the casserole.
Bake in preheated oven for 25 minutes. Turn oven settings to broil and
bake for an additional 5 minutes.