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1/4 pound Canadian bacon cut in 1-inch strips
2 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon thyme dried, crushed
1/4 teaspoon black pepper
2 cups chicken broth
1 cup milk
8 ounces mozzarella cheese shredded (2 cups)
1/3 cup Parmesan cheese grated
3 tablespoons sherry
2 cups corkscrew pasta cooked and drained
1 8-ounce package frozen asparagus spears thawed and drained
1/4 pound mushrooms sliced (1 1/2 cups)
1 onion small, minced
1 cup turkeys diced cooked or chicken
In a large skillet over medium heat, brown bacon in butter or margarine; remove and set aside. Add flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and milk. Stirring, bring to a boil and boil until thickened. Remove from heat.
Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add macaroni, asparagus, mushrooms, onion, turkey or chicken, and reserved bacon; toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole; sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).
Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.
2 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon thyme dried, crushed
1/4 teaspoon black pepper
2 cups chicken broth
1 cup milk
8 ounces mozzarella cheese shredded (2 cups)
1/3 cup Parmesan cheese grated
3 tablespoons sherry
2 cups corkscrew pasta cooked and drained
1 8-ounce package frozen asparagus spears thawed and drained
1/4 pound mushrooms sliced (1 1/2 cups)
1 onion small, minced
1 cup turkeys diced cooked or chicken
In a large skillet over medium heat, brown bacon in butter or margarine; remove and set aside. Add flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and milk. Stirring, bring to a boil and boil until thickened. Remove from heat.
Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add macaroni, asparagus, mushrooms, onion, turkey or chicken, and reserved bacon; toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole; sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).
Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.
