Turkey Tetrazzini a la Stouffer's

Recipe View Preheat oven to 325°F (165°C). Grease a casserole dish with 2 teaspoons of butter. (Prep time: 5 minutes)

Recipe View Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until al dente, about 4-5 minutes. Drain well. (Cook time: 5 minutes)

Recipe View In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add celery and cook until it begins to soften, about 1 minute. Stir in mushrooms and cook until softened, about 3 minutes more. Remove vegetables from the pot and set aside. (Cook time: 4 minutes)

Recipe View Melt the remaining 2 tablespoons of butter in the same pot. Whisk in flour to form a smooth paste (a roux). Slowly whisk in chicken broth, ensuring no lumps form. Bring to a simmer, then reduce heat to low and cook, whisking constantly, until the sauce has thickened, about 5-7 minutes. Stir in cream, sherry, salt, and white pepper. (Cook time: 7 minutes)

Recipe View Gently fold turkey, celery, and mushrooms into the sauce. Mix in the cooked angel hair pasta until everything is well combined. (Prep time: 3 minutes)

Recipe View Transfer the mixture to the prepared casserole dish and sprinkle panko bread crumbs evenly over the top. (Prep time: 2 minutes)

Recipe View Bake in the preheated oven until the sauce is bubbling and the crumb topping is golden brown, about 30 minutes. Let stand for 5-10 minutes before serving. (Cook time: 30 minutes)