Turkey Noodle Casserole

INGREDIENTS:
3 C. cooked turkey, chopped
2 T. butter
1/2 C. onion, chopped
1 carrot, peeled and diced
2 cloves garlic, minced
6 oz. frozen chopped broccoli, thawed
4 oz. mini penne pasta, cooked (you can use any pasta really)
10.5 oz. can cream of chicken and mushroom soup (it’s combined not separate soups)
1/4 C. mayo
1 C. shredded sharp cheddar cheese
1/4 tsp. each salt and pepper
plain bread crumbs

DIRECTIONS:

Melt the butter in a skillet over med. high heat and add the onion and carrots to the pan and saute for 3-4 minutes. Add the garlic and cook for 1 minute longer, remove from the heat. In a bowl, add the turkey, onion mixture, thawed broccoli, cooked pasta, soup, mayo, cheese, salt and pepper. Combine well and pour into a 9×9 baking dish lightly sprayed with cooking spray. Top the dish with a little sprinkling of the bread crumbs. Bake in a 350 degree oven for 30 minutes, pop under the broiler to brown up the bread crumbs if you like.

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