Turkey Casserole with Swiss Cheese for 6

Instructions:

1. Preheat the oven to 350°F (180°C). Lightly grease a 9x13 inch (23x33 cm) baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine 3 cups cooked turkey, 2 cups cooked pasta, 1 cup thawed peas, and 1/2 cup diced carrots. Drizzle with 1 tbsp melted butter and toss gently to coat.
3. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture smells nutty but has not browned.
4. Gradually pour in 2 cups of warmed milk, whisking constantly to eliminate lumps. Continue simmering until the sauce thickens enough to coat the back of a spoon.
5. Remove the saucepan from the heat and stir in 1 1/2 cups grated Swiss cheese, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg until the sauce is velvety and smooth.
6. Pour the creamy sauce over the turkey mixture and fold gently with a spatula until every piece of turkey is fully submerged. Transfer the mixture into the prepared baking dish.
7. In a small bowl, mix 1 cup Panko breadcrumbs, 2 tbsp melted butter, and 1/4 cup grated Parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
8. Bake for 25-30 minutes, or until the edges are bubbling, the top is a deep mahogany gold, and the centre reaches 165°F (74°C) on an instant-read thermometer.