Turkey Pasta Casserole With Asparagus and Cheddar Cheese

By carvalhohm

Ingredients

• 8 ounces mini penne pasta or similar shape
• 6 tablespoons butter
• 6 tablespoons flour
• 1/2 red bell pepper, chopped
• 1 clove garlic, minced
• 1 bunch green onions, thinly sliced
• 1 1/2 cups chicken broth
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
• cooked asparagus, cut in 1-inch pieces, about 2 cups
• 3 cups diced cooked turkey
• 8 ounces shredded Sharp Cheddar cheese
• 1 cup soft bread crumbs
• 1 tablespoon melted butter

Details

Servings 6
Adapted from southernfood.about.com

Preparation

Step 1

Grease 9x13-inch baking dish. Heat oven to 350.

Cook pasta in boiling water following package directions.

In large saucepan over medium-low heat, melt butter; add bell pepper and saute until tender. Add garlic and green onion; saute or 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot.

Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.