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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 563
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 95 mg
- Sodium
- 757 mg
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 563
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 95 mg
- Sodium
- 757 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat and add the garlic.
- Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
- Sprinkle the flour all over, then stir to combine.
- Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
- Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
- Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
- Stir until everything is well combined, then add salt and pepper to taste.
- Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
- Pour the whole shebang into a large casserole dish and even out the surface.
- Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
- Serve it to hearty appetites!
Cook’s Note
Use shredded cooked chicken instead of turkey. Substitute low-sodium chicken broth for the wine if you prefer. Substitute cooked elbow macaroni for the spaghetti.
