3 Cheese Turkey Casserole

A fantastic way to use leftover turkey breast!

• Ready In: 50 mins
• Serves: 6
• Yields: 1 1/2 Quarts

Ingredients

• 1  tablespoon butter
• 2  carrots, cut in 1/2-inch pieces
• 1⁄2 sweet onion, diced
• 1  stalk celery, diced
• 8  ounces  sliced mushrooms
• 2  cups turkey breast, cooked and diced
• 8  ounces  rotini noodles
• 1 (10 3/4ounce) can  cheddar cheese soup
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄2 cup ricotta cheese
• 1⁄2 cup  shredded fresh parmesan cheese
• 1⁄2 cup  plain breadcrumbs
• 3⁄4 cup  frozen peas, thawed

Directions

1. In large pot, cook rotini noodles according to directions, making sure not to overcook.
2. In large skillet, heat butter over medium-low heat and add onions, celery and carrots. After Vegetables start to soften (5 minutes), add mushrooms and cook an additional 5 minutes.
3. While vegetables cook, combine 2 types of soup and ricotta cheese in a small bowl.
4. To vegetable in skillet, add peas, turkey, and cooked rotini. Stir in soup mixture.
5. Pour casserole into a 2-quart baking dish, sprinkling Parmesan and breadcrumbs on top.
6. Bake at 350 degrees for 30 minutes, or until hot and bubbly and breadcrumbs are golden brown.