Turkey casserole

Ingredients:

• 55 g butter
• 4 cloves garlic, crushed
• 450 g of champignons, cut into quarters
• 1 cup dry white wine
• 0.5 tsp salt + more to taste
• 0.5 tsp black pepper + more to taste
• 1/4 cup flour
• 4 cups turkey or chicken broth, plus more as needed
• 1 package (220 g) of cream cheese
• 3 cups leftover roast turkey, shredded or diced
• 1.5 cups frozen green peas
• 1 cup grated Monterey Jack cheese
• 1 cup finely chopped black olives
• 0.5 tbsp. grated parmesan
• 4 strips bacon, fried and chopped
• 340 g thin spaghetti, broken in half and boiled
• 1 cup panko breadcrumbs

Preparation:

1. Preheat oven to 175°C.
2. In a large saucepan over medium heat, melt the butter and add the garlic. Add the mushrooms, wine, salt, and pepper and cook, stirring occasionally, until the liquid has reduced by half, 3–4 minutes. Sprinkle with flour and stir until smooth.
3. Pour in the broth and continue cooking until the sauce is nice and thick, 3-4 minutes. Add the cream cheese and stir until smooth. Don't worry if the sauce seems a little lumpy at first. Add the turkey, peas, Monterey Jack cheese, olives, Parmesan, and bacon. Stir, then season with salt and pepper to taste.
4. Add the spaghetti and stir until evenly distributed. If the mixture is too thick, add 0.5 cups of broth. Transfer everything to a large baking dish and smooth the surface. Sprinkle with breadcrumbs and bake until golden brown and bubbling, 20–25 minutes.