Turkey Mornay

• 1/4 lb. turkey bacon, cut in 1-inch pieces
• 1 Tbsp. margarine
• 1/4 lb. mushrooms, sliced
• 1 small onion, chopped
• 1/4 c. flour
• 1/2 tsp. thyme
• 2 c. chicken broth
• 1 c. milk
• 2 c. twist macaroni, cooked
• 1 pkg. frozen asparagus, thawed and drained
• 1 c. diced cooked turkey
• 8 oz. shredded Mozzarella cheese
• 1/3 c. Parmesan cheese
• pepper

1. In a skillet cook and drain bacon; set aside.
2. Add mushrooms and onions to skillet.
3. Saute for 2 to 3 minutes.
4. Stir in flour, thyme and pepper.
5. Cook and stir 1 to 2 minutes.
6. Add broth and milk, stirring.
7. Bring to a boil.
8. Boil until thick.
9. Stir in Parmesan cheese.
10. Simmer 4 minutes.
11. In large bowl place bacon, sauce, macaroni, asparagus, turkey and 1 1/2 cups cheese.
12. Toss lightly.
13. Spoon mixture in lightly greased 2 1/2-quart casserole. Sprinkle with remaining cheese. Cover and refrigerate up to 24 hours.
14. Flavor improves with standing.
15. Bake covered in 350u0b0 oven for 50 minutes or until bubbly.
16. Makes 6 servings.

turkey bacon, margarine, mushrooms, onion, flour, thyme, chicken broth, milk, macaroni, frozen asparagus, turkey, mozzarella cheese, parmesan cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079258 (may not work)