Ingredients

1 pound spaghetti, cooked to al dente, drained, rinsed, and returned to the pot

10 tablespoons unsalted butter, divided

1/2 cup diced onion

4 cloves garlic, minced

8 ounces baby bella mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

2 1/2 cups chicken stock

2 1/2 cups whole milk or 2% milk

8 ounces cream cheese, softened and cut into 8 pieces

16 ounces shredded cheddar cheese, divided

4 cups diced or shredded cooked turkey

1 1/2 cups frozen peas, unthawed

1 cup crushed butter crackers, such as Ritz

1/4 cup freshly grated parmesan cheese

3 tablespoons chopped flat leaf parsley, optional, for garnish

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13 inch baking dish with non-stick cooking spray or olive oil spray, and set aside.

Step 2: In a large sauté pan over medium-low heat, melt 8 tablespoons of butter. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Step 3: Add the sliced mushrooms, dried thyme, kosher salt, and black pepper. Cook, stirring occasionally, until the mushrooms soften, about 5 minutes.

Step 4: Stir in the flour to coat the vegetables and cook for 2 minutes, stirring once or twice.

Step 5: Gradually whisk in the chicken stock, about 1/4 cup at a time, then add all the milk. Stir to combine and bring to a light boil over high heat. Immediately reduce heat to medium-low and simmer until the sauce thickens.

Step 6: Add the cream cheese, stirring occasionally until melted. Stir in half of the shredded cheddar cheese and continue cooking until it melts.

Step 7: Remove the pan from heat. Stir in the cooked turkey and frozen peas until evenly combined.

Step 8: Pour the sauce mixture into the pot with the cooked spaghetti and stir well. Transfer the combined mixture to the prepared baking dish. Top with the remaining shredded cheddar cheese.

Step 9: Melt the remaining 2 tablespoons of butter in a medium bowl. Add the crushed butter crackers and grated parmesan cheese, stirring to combine. Sprinkle this mixture evenly over the casserole.

Step 10: Bake for 25-30 minutes, or until the topping is golden brown. Garnish with chopped parsley if desired. Serve warm.

Tips & Variations

Use leftover turkey breast or dark meat for the best flavor and tenderness.

Substitute frozen peas with cooked green beans or sautéed spinach for a different vegetable twist.

Add a pinch of nutmeg to the sauce for a warm, subtle spice enhancement.

To make it gluten-free, use a gluten-free flour blend and gluten-free crackers.

FAQs

Can I use other pasta instead of spaghetti?

Yes, any long pasta like fettuccine or linguine works well, or you can use short pasta such as penne or rotini for a different texture.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole without baking and cover it tightly. Refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.