-
Butter a 9-by-13-inch casserole dish
-
Sauté mushrooms at medium high heat in large skillet with 2 tablespoons butter (3-5 minutes, until caramelized); season with salt and pepper, remove from pan and set aside
-
In the same pan, add the next 2 tablespoons of butter and the flour over medium high heat, stirring constantly until a paste is formed (this is a roux)
-
Slowly stir in milk ½ cup at a time, adding more liquid each time as the roux thickens until completely combined without any lumps
-
Stir in cream cheese until melted; add Parmesan cheese, stirring til melted and season well with salt and pepper
-
Add fried mushrooms back into the pan with the white sauce; set aside in a warm corner
-
Pre-heat oven to 400F
-
Cook the pasta according to package directions until al dente; (10-12 minutes)
-
In another skillet, melt last 2 tablespoons butter over medium high heat; sauté aromatics (onion and peppers) until translucent (4 minutes)
-
Transfer vegetable mixture to mushroom mixture; add turkey and frozen peas
-
Strain pasta well and add to mixture; fold gently to incorporate all ingredients
-
Turn heat to medium, stir to heat completely and combine ingredients well
-
Season with salt and pepper, if necessary; add chicken broth, milk, or water, if needed to maintain sauce at desired consistency
-
Transfer mixture to prepared casserole dish; sprinkle with grated cheddar cheese
-
Bake until golden-brown and bubbling (18-20 minutes); serve immediately