Thanksgiving Leftovers

Thanksgiving leftovers can be fun to eat.  I'm a casserole girl, so this Turkey pasta with asparagus and cheese casserole is one of my favorites.

Ingredients:

• 8 ounces Pastamore Italian Herb Penne pasta
• 6 tablespoons butter
• 6 tablespoons flour
• 1/2 red bell pepper, chopped
• 1 clove garlic, minced
• 1 bunch green onions, thinly sliced
• 1 1/2 cups chicken broth
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
• cooked asparagus, cut in 1-inch pieces, about 2 cups
• 3 cups diced cooked turkey
• 8 ounces shredded Sharp Cheddar cheese
• 1 cup soft bread crumbs (or left over stuffing)
• 1 tablespoon melted butter

Directions: Grease a 9x13-inch baking dish. Heat oven to 350°. Cook pasta in boiling salt water following package directions. In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8. 

     This is delicious! Thank God for Thanksgiving Leftovers!