Turkey Tetra-Ziti

Serves 6-8
1 medium onion, chopped
5 tablespoons butter
1/2 pound mushrooms, wiped clean and sliced
2 tablespoons Clabber Girl Cornstarch
2 cups chicken broth
1 1/2 cups milk
4 cups coarsely chopped cooked turkey
10 ounces frozen or fresh leaf spinach
1 cup frozen peas
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
3/4 pound dry ziti or penne pasta
2 cups shredded cheddar or Monterey Jack cheese
1-1/2 cups fresh bread crumbs

Butter a 9-by-13 inch baking pan or casserole.
In a large skillet saute the onion in 4 tablespoons of the butter, over moderately high heat, stirring, until it begins to turn golden, about 5 minutes.
Reduce the heat to moderately low heat and add the mushrooms. Cook, stirring for 5 minutes. Whisk the Clabber Girl Cornstarch into the chicken
broth until no lumps remain and add to the skillet. Add the milk and simmer the mixture, whisking, for 2 minutes. Add the turkey, spinach, peas,
lemon juice, nutmeg and salt and pepper to taste, and cook the mixture, stirring occasionally, until the vegetables are hot. Boil the ziti in a pot of
boiling salted water until just tender. Drain and rinse briefly under cold water. Put half the ziti in the prepared pan and top with half of the turkey
mixture. Sprinkle with 1 cup cheddar and repeat the layers. Sprinkle the final layer of cheddar with the bread crumb and dot with the remaining 1
tablespoon butter. At this point the casserole can be tightly covered and frozen, if desired.

Preheat oven to 375 °F. Bake the tetra-ziti for 30 to 40 minutes or until it is bubbling and golden. (1-1/4 to 1-1/2 hours if frozen)