Excellent combination of ingredients and perfect for that leftover holiday turkey.

Copied from the site:About.com: Southern Food ...please visit the site for more great recipes.

I used mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well.

Ingredients:

8 ounces mini penne pasta or similar shape
6 tablespoons butter
6 tablespoons flour
1/2 red bell pepper, chopped
1 clove 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
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
cooked asparagus, cut in 1-inch pieces, about 2 cups
3 cups diced cooked turkey
8 ounces shredded Sharp Cheddar cheese
1 cup soft bread crumbs
1 tablespoon melted butter

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 350°.
Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender.

Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot.

Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top.

Bake for 30 to 35 minutes, or until hot and bubbly.

Serves 6 to 8.

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