LEFTOVER TURKEY, PASTA AND VEGGIE CASSEROLE
The sauce is made from scratch and furthermore, I used anything and everything leftover in the fridge and freezer.
- 220 g Fettuccine pasta
- ¼ chopped fresh tomato
- ½ chopped colored pepper (I used orange)
- ½ diced large onion
- 6 chopped asparagus spears
- 2 tablespoons virgin olive oil (VOO), for frying
- ¼ cup all-purpose flour
- ½ teaspoon salt, depending on taste
- ½ teaspoon ground black pepper, depending on taste
- 2 cups milk
- ¼ teaspoon crushed garlic
- ± 4 – 5 cups leftover shredded turkey breast (you can use any meat or even tuna, you choose)
- ½ cup frozen peas
- ½ cup sharp grated Cheddar cheese
- ½ – ¾ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon chopped fresh parsley, or you can use dried parsley if you do not have fresh
- 1 tablespoon VOO (Virgin Olive Oil) or butter/margarine, for the topping
- 2 drops liquid smoke (or any smoky spice you have), optional
Preheat oven to 200ºC.
Lightly grease a large baking dish or use any spray and cook and set aside.
Cook pasta al dente, according to the packet instructions, drain and set aside.
Pour VOO oil in a large skillet and once heated, add tomato, bell pepper, onion, and asparagus and cook until translucent, stirring frequently.
Stir in the flour, salt, and pepper and then gradually add milk and cook through while constantly stirring until thick.
Stir in garlic, turkey, peas, noodles, and cheddar cheese and fold into the sauce.
Pour mixture into the prepared dish.
Combine the panko crumbs, parmesan cheese, 2 – 3 drops of liquid smoke, dried parsley, and melted butter in a small bowl and sprinkle over the top of the dish.
Bake casserole for ±30 minutes, covered at 200ºC, and then open the dish and continue to bake for another 10 minutes, or until bubbly and you have a nice golden-brown top.
Let stand for a few minutes before serving.
Photo and recipe: Esme Slabs
