From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- 2
Cook spaghetti according to package directions until al dente. Drain and set aside.
- 3
In a large skillet over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add mushrooms and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- 4
Sprinkle flour over the vegetables and cook, stirring, for 1-2 minutes.
- 5
Gradually whisk in broth, then milk and cream, stirring constantly until the sauce thickens, about 3-4 minutes. Add salt, pepper, thyme, and paprika.
- 6
Remove skillet from heat. Stir in turkey, peas, cooked spaghetti, mozzarella cheese, and half the Parmesan. Mix well to coat everything in the sauce.
- 7
Transfer mixture to the prepared baking dish. Sprinkle with remaining Parmesan and panko breadcrumbs.
- 8
Bake uncovered for 20-25 minutes, or until the top is golden and the casserole is bubbly. Let cool slightly before serving.