Turkey Pasta Casserole

8 oz penne pasta or similar shape (we used our homemade pasta, so it weighed a lot more than 8oz)
5 TBS butter
5 TBS flour
1/2 green bell pepper, chopped (I used one whole pepper cause it was smaller)
1/2 TBS garlic, minced
1 bunch green onions, thinly sliced
1 1/2 cups chicken broth
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 tsp season-all

asparagus, about 2 cups
3 cups cooked turkey, diced or shredded
8 ounces shredded sharp cheddar cheese
3/4 cup bread crumbs
1 TBS melted butter

Preheat oven to 350°
Grease a 9x13 glass baking dish.
Cook pasta in boiling water, about 10 minutes for dried, 4 minutes for fresh.
Meanwhile steam asparagus for about 10 minutes.
Then cut into 1 inch pieces.
In a large pan melt butter over medium heat.
Add bell pepper and saute until tender, about 5 minutes
Add garlic and green onion and saute for 1 minute.
Stir in flour, until blended.
Stir in chicken broth, cook until thickened a little.
Stir in milk, stirring frequently, cook until thickened.
Add seasonings, asparagus and turkey.
Heat thoroughly.
Stir in cheese and cook until melted.
Drain cooked pasta.
Add cooked pasta into mixture.
Pour into baking dish.
Melt 1 TBS butter and mix with bread crumbs.
Sprinkle bread crumbs over the top.
Bake for about 30 minutes, until hot and bubbly.

Serves 6 to 8.

We used the leftover smoked turkey from our TBA sandwiches, and this turned out wonderfully. There was a little bit too much bread crumb on the top, for my liking, so I adjusted this recipe accordingly. We each ate a heaping helping and then we froze the rest.