The assembled dish before breadcrumbs & baking:
The final product:
1/2 c fresh breadcrumbs
Pinch table salt
1 1/2 T melted unsalted butter
1/4 cup grated Parmesan cheese
6 T unsalted butter, plus extra for baking dish
3 cups white mushrooms, sliced thin
2 medium onions, chopped fine
Table salt and ground black pepper
3/4 pound spaghetti or other long-strand pasta, snapped in half
1/4 cup all-purpose flour
2 cups chicken stock
3 T dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/4 teaspoon fresh grated nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces
Mix the 1st 3 ingredients for the topping, bake on a cookie sheet at 350 for 15-20 minutes, until golden and crisp. Cool and mix with cheese.
For filling, preheat onions to 450 degrees, sauté onions and mushrooms in butter until soft 12-15 minutes. Season with S & P and set aside. Boil noodles to al dente. Reserve 1/4 c of water and drain.
Make a roux with the butter and flour and cook until golden. Whisk in chicken stock and cook over medium high until thickened. Whisk seasonings. Add peas, reserved sautéed veggies, noodles and turkey. Put in a 9 x 13 casserole dish, sprinkle with breadcrumbs and bake 13-15 minutes until bubbly.