Turkey Tetrazzini

 

Ingredients
4 tablespoons Churn Style Butter
4 cloves garlic, minced 
1 pound white mushrooms, quartered 
1 cup dry white wine 
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, plus more
1/4 cup flour 
4 cups Un urkey broth, plus more if needed
One 8-ounce package vegan cream cheese 
3 cups leftover Thanksgiving vegan turkey, shredded or diced 
1 1/2 cups frozen green peas 
1 cup grated vegan Monterey Jack cheese 
1 cup finely chopped black olives 
1/2 cup grated vegan Parmesan
4 slices vegan bacon, fried and chopped 
12 ounces thin spaghetti, broken in half and cooked 
1 cup panko

Instructions
Preheat the oven to 350° F.
Melt the butter in a large pot over medium heat and add the garlic.
Add the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in.
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the mixture into a large casserole dish and even out the surface.
Sprinkle on the panko  and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Enjoy!