12ouncesuncooked spaghetti about 2/3 of a packagebroken in half
½cupminced yellow onion
2teaspoonsminced garlic4 cloves
2cupsturkey or chicken broth+ a little more if sauce is too thick
Salt and pepper to taste
2cupsshredded leftover turkey
1 4-ouncecan of diced olives
2cupsshredded Mozzarella cheese divided
½cupshredded Parmesan cheese
Fresh parsley for garnish if desired
Preheat oven to 350 degrees F.
Cook the spaghetti in a large pot of boiling, salted water to just al dente (should still have a good “bite” to it). Drain and set aside.
Meanwhile, in a large pot, melt 3 tablespoons of butter over medium low heat. Add onions and garlic and cook until onions are tender, about 3-4 minutes. Add mushrooms and cook until tender; another 3-4 minutes.
Sprinkle flour over the onions and mushrooms and whisk together until coated. Cook until golden; 1-2 minutes. Add the chicken broth and whisk together until smooth. Bring to a simmer and continue cooking until the mixture thickens; 2-3 minutes. Season with salt and pepper. **If sauce seems too thick, add a little milk or broth.
Stir in sour cream, 1 1/2 cups of grated mozzarella cheese and 1/2 cup grated Parmesan cheese until cheese is melted, then stir in the cooked spaghetti, turkey, peas and olives.
Pour the casserole into an 11x7-inch baking dish. Sprinkle the remaining ½ cup of Mozzarella on top of the spaghetti.
Mix together breadcrumbs with 3 tablespoons melted butter and sprinkle evenly over the casserole.
Bake in the preheated oven for about 20-25 minutes or until golden and bubbly.