• Preheat the oven to 375°F.
• Cook the Rotini pasta according to package directions, minus two minutes from al dente, while you prepare the Panko topping and casserole sauce. Drain in a colander and set aside until ready to use.

To Make the Panko topping

• Melt three tablespoons of unsalted butter in a medium-size skillet over medium heat. Then, add two teaspoons of minced garlic and stir for about a minute until the garlic becomes fragrant.
• Then, add the Panko breadcrumbs and stir into the garlic butter. Cook, stirring occasionally, for about 4-5 minutes until the Panko is toasted.
• Remove the pan from the heat and stir in two teaspoons of minced parsley and one ounce of freshly grated parmesan cheese. Set the topping aside until ready to use.

To Make the Leftover Turkey Casserole

• In a large skillet¹ set over medium-high heat, melt ¼ cup unsalted butter. Once the butter has melted, add the chopped mushrooms. Cook, stirring occasionally, for about five minutes until the mushrooms are just cooked through.
• Sprinkle the flour over the mushrooms and stir to combine. Add the chicken broth and stir well until the flour has dissolved.
• Next, add the heavy whipping cream, onion powder, garlic powder, freshly ground black pepper, and Kosher salt. Bring to a simmer and allow to cook for 3-4 minutes until the sauce is slightly thicker.
• Then, stir in two ounces of grated mozzarella cheese and two ounces grated provolone cheese. Continue stirring until the cheese has melted and is incorporated into the sauce.
• Stir in the turkey, frozen peas, fresh thyme, and cooked rotini.
• Spray a 9x13 casserole dish with non-stick cooking spray. Transfer the turkey mixture to the dish. Sprinkle remaining mozzarella and provolone cheese on top.
• Then, spoon the Panko topping over the entire surface of the casserole. Bake for 20-25 minutes, until the sides are bubbly.
• Remove from the oven and allow it to cool for about five minutes. Serve and enjoy!
• Yield 8 servings