Turkey Noodle Casserole

Ingredients

• 3 cups shredded or diced roast turkey
• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 6 cups low-fat milk
• 2-¼ oz. (½ cup) all-purpose flour
• 8 oz. egg pappardelle pasta
• 3 Tbs. finely chopped fresh flat-leaf parsley
• 2 Tbs. extra-virgin olive oil
• + 9 more ingredients
• • ¾ cup coarse dry breadcrumbs
  • 1 Tbs. finely chopped fresh sage
  • 2 medium cloves garlic, minced
  • 1 lb. assorted fresh mushrooms, cleaned and sliced ¹/₈ to ¼ inch thick
  • Kosher salt
  • 1 Tbs. freshly grated Parmigiano-Reggiano
  • 3-½ oz. (1-½ cups) grated sharp white Cheddar
  • 3 Tbs. minced shallots
  • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside...

View full recipe at Fine Cooking