Turkey Terazzini

Ingredients

• 8oz farfalle pasta (or similar)
• 6 tablespoons butter, divided
• 1 small onion, diced
• ¼ cup all-purpose flour
• 2 ¾ cups milk
• 8oz fresh mushrooms, sliced
• 1tsp chicken bouillon
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup grated Parmesan cheese
• 4 slices white bread (any bread works)
• 2 cups cubed cooked turkey

Directions

1. In 6-quart saucepot, cook pasta as label directs; drain. Return to saucepot; keep warm.
2. Meanwhile, in 2-quart saucepan over medium heat, in 3 tablespoon hot butter, cook onion until tender, stirring occasionally. Stir in flour until blended; cook 1 minute. Gradually stir in milk, mushrooms, bouillon, salt, and pepper; cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in Parmesan cheese.
3. Cut bread into small cubes to make about 2 cups coarse breadcrumbs. In small saucepan over low heat, melt 3 tablespoons butter; remove saucepan from heat; stir in breadcrumbs and set aside.
4. Preheat oven to 350°F. To pasta in saucepot, add sauce mixture and turkey; gently toss to mix well. Spoon mixture into 12" by 8" baking dish; top with breadcrumbs. Bake 20 minutes or until heated through.