Turkey-Mushroom Casserole

• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil, divided
• 2 (1 1/2-ounce) leftover dinner rolls, torn into chunks
• 1 1/2 cups chopped onion (about 1 large)
• 1 cup chopped celery
• 1 teaspoon salt, divided
• 1 (8-ounce) package presliced cremini mushrooms
• 2/3 cup 1% low-fat milk
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 3 cups chopped cooked turkey (light and dark meat)
• 1 cup leftover peas or frozen peas, thawed
• 1 1/2 tablespoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

1. Preheat oven to 350u0b0.
2. Combine Parmesan cheese, 1 tablespoon olive oil, and bread in a small food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.
3. Heat the remaining 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and celery to pan; cook 6 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Add mushrooms; cook 5 minutes or until brown, stirring occasionally. Add 1/2 cup Turkey Stock to pan. Combine milk and flour in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, stirring constantly. Gradually add remaining 1 1/2 cups Turkey Stock and 1/2 teaspoon salt; cook 8 minutes or until mixture thickens. Stir in remaining 1/4 teaspoon salt, chopped cooked turkey, peas, chopped fresh thyme, and freshly ground black pepper; cook 2 minutes or until thoroughly heated.
4. Spoon the turkey mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumb mixture evenly over top of turkey mixture. Bake at 350u0b0 for 25 minutes or until filling is bubbly.

freshly grated parmesan cheese, olive oil, rolls, onion, celery, salt, cremini mushrooms, milk, flour, turkey, leftover peas, thyme, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/turkey-mushroom-casserole (may not work)