Description
This is a great recipe for leftover turkey. Even those who say they don’t like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours.
Ingredients
- 2 (8 ounce) packages angel hair pasta
- ¼ cup butter
- ⅔ cup sliced onion
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground mustard
- 1 cup shredded sharp Cheddar cheese, divided
- 2 tablespoons chopped pimento peppers (Optional)
- 1 (4.5 ounce) can sliced mushrooms
- 1 pound cooked turkey, sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes
- or until almost tender. Drain.
- Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended
- then gradually stir in the milk so that no lumps form. Season with salt
- pepper
- poultry seasoning and mustard. Cook over medium heat
- stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento
- stirring until cheese melts. Add undrained mushrooms to cheese sauce.
- Place a layer of pasta in the bottom of a 9×13 inch baking dish. Cover with a layer of turkey
- and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
- Bake for about 25 minutes in the preheated oven
- until sauce is bubbly and cheese on top is toasted.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6